You’ll need to begin this recipe a day ahead.
Ingredients
Devilled eggs
French dressing
Method
Main
1.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).
2.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.
3.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.
4.Cook potato in boiling water until tender (3-5 minutes). Drain and set aside to cool.
5.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.
Notes