Smoked trout with lemon creme fraiche

Method

• Remove the ribbons of trout from the packet.
• Juice the lemon and mix the juice and the chutney together with the grain mustard to make the dressing for the cucumber.
• Using a speed peeler peel the cucumber ribbons and place them into the lemon and chutney dressing to marinate for 3 to 5 minutes.
• Chop the dill and mix it through the creme fraiche adding the mayonnaise and place in a piping bag.
• Also add the trout ribbons to the chutney and lemon dressing to marinate whilst piping the dill and creme fraiche onto the plate.
• To assemble roll the trout ribbons and the cucumber and place them in a circle on top of the cream cheese and creme fraice.
• Garnish with a few dill sprigs and using a micro plane grater lightly zest the lemon making sure not to grate into the white pith.
• Sprinkle with black sesame seeds and ground black pepper to finish.