Huon Cold Smoked Ocean Trout ‘Carpaccio-style’ with torn herbs, lemon zest and pepper dressing

Ingredients

• 3 slices Cold Smoked Ocean Trout
• 1/4 cup continental parsley sprigs
• 2 sprigs dill fronds
• 1/4 cup chervil sprigs
• 2 small baby rocket leaves
• 2 tbsp baby sorrel
• 1 tbsp red onion (sliced thin)
• 1/4 lemon (zest and juice)
• 1 tbsp extra virgin olive oil
• Salt and pepper to taste

Method

1. 1

   Layer the cold smoked ocean trout onto a chilled plate forming a circle. Combine the assorted greens and onion with the lemon zest and set aside.

2. 2

   Whisk the lemon juice with the olive oil and season well. Sprinkle over the ocean trout, keeping a little to dress the greens.

3. 3

   Lightly dress the greens and present on the centre of the trout.