1 bunch eachchives and chervil1 bunchdill, plus 2 tsp extra finely chopped dill400 gm pieceWoodbridge smoked ocean trout fillet, skin-on, blood line removed (see note)100 gmDijon mustard1large kipfler potato, thinly sliced1telegraph cucumber, cut into julienne12green asparagus spears, blanched and refreshed1Granny Smith apple, quartered, thinly sliced100 gmlamb’s tongue lettuceDevilled eggs2eggs, at room temperature30 gmcrème fraîche1½golden shallots, finely chopped½long green chilli, finely chopped1 tbspchives, finely chopped2 tspfinely chopped truffle, plus extra shaved to serve½ tspsmoked paprika, or to tasteTo taste:TabascoFrench dressing1 tbspChampagne vinegar1 tspfinely chopped golden shallot½small garlic clove, finely grated1 tspDijon mustard1½ tspclear honey1 tsplemon juice70 mllight, fruity olive oil
Finely chop bunches of herbs and combine on a tray. Brush top of ocean trout fillet with mustard, then press ocean trout, mustard-side down, onto herbs to form a crust. Lay three layers of plastic wrap onto a work surface. Place ocean trout onto plastic wrap, herb-side down, then wrap tightly and refrigerate to infuse (6 hours-overnight).
For devilled eggs, cook eggs in boiling water until hard-boiled (8-10 minutes), cool under cold running water, then peel, halve lengthways and remove yolks using a teaspoon. Refrigerate eggwhites until required. Pass yolks through a fine sieve into a bowl. Add remaining ingredients and season to taste. The mix should be spicy. Transfer to a piping bag fitted with a 1cm-star nozzle, then pipe into eggwhite cavities and refrigerate until required.
For French dressing, combine vinegar, shallot and garlic in a bowl. Whisk in mustard, honey and lemon juice in a bowl until smooth, then gradually add olive oil in a slow stream. Thin with extra vinegar if mixture becomes too thick and season to taste.
Cook potato in boiling water until tender (3-5 minutes). Drain and set aside to cool.
Cut ocean trout widthways into 1cm-thick slices, remove plastic wrap and arrange three slices on each plate. Combine cucumber, extra dill and half the French dressing in a small bowl, season lightly to taste, then, using a fork, twist neatly into parcels and arrange on plates next to ocean trout. Top with a devilled egg, topped with a truffle slice. Combine asparagus, apple, lamb’s lettuce, potato and remaining dressing in a bowl, then arrange over ocean trout and serve immediately.
Note Woodbridge smoked ocean trout is available from Simon Johnson.