Ocean trout with bonito mayonnaise | Petuna Seafoods 

Ingredients

• 10 ready to cook pappadums
• Olive oil, for brushing
• 200 gm Petuna Ocean Trout fillet (a mix of shoulder and belly meat is nice), skin off and pin-bones removed - ask your fishmonger for sashimi-grade fish
• 2 sprigs lemon thyme, leaves picked
• ¹⁄³ bunch chives, finely chopped
• 30 ml extra-virgin olive oil
• 1 tsp rice wine vinegar
• Sea salt flakes and cracked white pepper, to taste
• 1 tbsp finely grated horseradish
• 1 lemon (preferably Meyer), frozen
• 1 lemon leaf
• 300 ml grapeseed oil
• 20 gm bonito flakes
• 4 egg yolks
• A squeeze lemon juice, to taste
• 15 ml rice wine vinegar