Ocean Trout Tartare
o make the dressing, put the olive oil and blanched basil leaves into a blender and process until the basil leaves have completely broken down. Strain the oil through fine muslin into a serving jug.
In a bowl, combine the diced cucumber, ocean trout, chives and mint. Divide into four equal portions. Spoon each portion of trout tartare over a serving plate, season with sea-salt and freshly ground black pepper and using a microplane grate a little fresh lemon zest over each plate. Scatter with micro herbs, spoon small spoonfuls of the roe around the outside and drizzle with the basil oil.