Serves 4

320 grms hot smoked ocean trout
1 x green apple
1 x medium fennel
½ peeled celeriac
80grms lemon mayonnaise
1 tablespoon fried crispy capers
1 tablespoon diced lemon flesh
4 x radishes
1 x small knob horseradish root
40ml cold pressed lemon oil
selection of local herbs: chervil, micro basil, micro burnet,
salt & pepper for seasoning

Using a mandolin with the teeth attachment, grate green apple, celeriac & fennel
Combine lemon mayonnaise and ½ lemon zest
Fold together
Season with salt & pepper
place evenly on 4 plates
place 80grm of ocean trout on top of each serve, flaking the fish into chunky pieces
scatter the top of each dish with remaining diced lemon, crispy capers & fresh herbs
finely grate fresh horseradish root on top of each dish
Drizzle with cold pressed lemon oil

Nb: we recommend using Jason’s hot smoked ocean trout. This is available from
Noosa fish providores