Hot Smoked Trout on Original Sourdough Crispbread by Gill Meller

Ingredients

• 1 large trout about 750g to 1 kg filleted and pin boned
• Large Original Sourdough Crispbread
• 4 – 6 medium beetroot
• 3 tbsp of crème fresh
• 4 fresh eggs at room temperature
• 1 bunch of fresh dill
• 2 tsp of mustard
• 1 tbsp of cider vinegar
• 2 tsp of unrefined caster sugar
• 1 – 2 tsp of caraway seeds
• 3 tbsp of olive oil
• 1 handful of chervil leaves
• Salt
• freshly ground black pepper
• 50g of fine sea salt
• 25g of unrefined granulated sugar
• 2 tsp of black pepper corns crushed
• 1 tsp of fennel seeds crushed