Embla’s rainbow trout, horseradish and purslane

1.Light a charcoal barbecue with charcoal or seasoned hardwood and burn down to ashed coals (30-45 minutes for charcoal, 1-1½ hours for wood). A regular barbecue or a char-grill pan will also work, but won’t give the same smoky flavour.

2.Meanwhile, for horseradish dressing, blend horseradish with 2 tbsp water in a small blenderor with a hand-held blender. Set aside to infuse for 30 minutes, then, with the blender running, add grapeseed oil, lemon juice and xanthan gum. Season to taste with salt, then strain through a fine sieve.

3.Rinse trout, pat dry, then remove heads, tails and dorsal fins with a knife or kitchen scissors. Butterfly trout and remove all bones from the belly cavity, being careful not to break the skin. Place trout skin-side down on a tray. Mix sugar, lemon rind and 1 tbsp fine sea salt in a bowl, then scatter mixture over trout. Cover and refrigerate for 10 minutes to cure. Rinse and pat dry, then gently skewer each trout lengthways with a metal skewer along the thickest part of each side. Lightly oil and season trout skin, then cook skin-side down over hot coals until thickest parts are almost cooked through (2-3 minutes). Remove from heat, remove skewers and place on warm plates skin-side up. Dress purslane with 1-1½ tbsp horseradish dressing, scatter purslane over trout and serve with remaining dressing.