A refined, restaurant-quality starter featuring smoked trout prepared in two distinct ways—silky sliced strips and a handcrafted fish rosette—nested on a smooth whipped goat's cheese base and finished with a crisp brunoise garnish.

Prep time: 25 mins | Cook time: 0 (served cold) | Servings: 2

Ingredients

• Smoked Trout: 400g high-quality smoked trout (200g fillets and 200g thinly sliced for the rosette; I used local Bibury Trout)

• Goat's Cheese Base: 120g fresh goat's cheese or goat's curd, 1 tbsp heavy cream or olive oil (to loosen), a squeeze of lemon juice, sea salt, and white pepper to taste

• Garnish: Crisp cucumber or green apple (finely diced/brunoise), radish, fresh dill sprigs, microgreens (such as purple amaranth or radish shoots), and a light drizzle of extra virgin olive oil

The Method

Whip the goat's cheese. Use a food processor or hand whisk the goat's cheese with the cream, lemon juice, sea salt, and white pepper until silky and smooth. Smear a clean, elegant sweep of the cheese onto one side of a chilled plate.

Slice the fillets. Carefully portion half of the smoked trout into neat, uniform strips (roughly 2-3 cm wide and 10-12 cm long). Lay them cleanly across the goat's cheese base.

Form the trout rose. Take a thin strip of smoked trout and roll it into a small cylinder. Stand the smoked trout upright and gently pull the "rose petals" down to create a floral shape. Position this next to the strips on the plate.

Garnish and finish. Scatter the finely diced green apple or cucumber brunoise over the fish. Finish with fresh dill fronds, microgreens, and a delicate drizzle of extra virgin olive oil. Serve immediately.