Smoked Trout with Fennel Salad

Serves 6

All my measurements are approximate; I cook to taste.

For the jellied smoked trout:

500 ml clear fish stock, warmed
1-1 1/2 tbs geletaine
2-3 saffron threads
1 whole smoked trout, cut or torn into bite-sized pieces
35 g green peas, cooked
sea salt and freshly ground white pepper to taste
6 individual jelly moulds

For the salad:

1 small fennel bulb, trimmed and diced
2 spring onions, finely sliced
zest of 1 lemon, finely grated
1 tbs dill, finely chopped
lemon-pressed extra virgin olive oil
sea salt and black pepper to taste

For the sauce:

1/2 cup sour cream
1-2 garlic cloves, crushed
2-3 tbs horseradish
sea salt and black pepper to taste

Method

Soak the saffron threads in the heated stock. Soak the gelatin in a little water (or according to the instructions on the packet) then stir into the fish stock.  The amount of stock required depends on the size of your moulds.  Add sea salt and ground white pepper to taste.  Allow the stock to cool.

Divide trout and two-thirds of the peas between the six moulds.  Add stock to the moulds until full and refrigerate until set.

Mix the leftover stock with some chopped dill and pour into a dish to set.

Meanwhile, combine the fennel, spring onions and lemon zest with the remaining peas.  Once the stock containing the dill has set, dice it and add it to the mix. Sprinkle with lemon-pressed extra-virgin olive oil and mix lightly.

To make the sauce, combine the sour cream, garlic and horseradish, and season with sea salt and freshly ground black pepper to taste.

To serve, remove the jellies from their moulds directly onto dinner plates, garnish with the fennel salad and serve with the horseradish sauce