Nori seaweed: ½ a sheet broken into small pieces and deep-fried in 250ml sunflower oil until crisp.
Apple: the smallest of small melon balls cut out of a ¼ granny smith apple resulting in 20 little balls, mix 2.5ml lemon juice and
2.5 ml water and toss these balls in this and then freeze over night.
Avocado puree: 2 avocados, about 630g, put through a sieve which will result in 270g of puree add 25ml lemon juice and salt and
pepper. Each portion about 70g of puree.
Croutons: 1 slice Albany white bread, crust removed and cut into blocks. In 20ml olive oil add 2 g rosemary chopped, toss over bread, and add salt and pepper and oven bake until crisp.
Dill: 4 by three small sprigs of dill per plate
Lavender: 1 sprig with its flowers.
Red onion: 4 half rings.
Caviar: 15 ml.
Olive oil: 20 ml extra virgin olive oil.
Lemon powder: 185g of lemon (one lemon) thinly sliced, placed on greaseproof paper onto a tray and left to dry out for a long period within an oven. When crisp, cool and then blend and sieve.
Grind of black pepper.
Grating of fresh horseradish.
Smoked salmon trout – 40-50g, cut 10x6cm pieces
Flake the trout into small pieces (chef’s note: when using trout lightly pan sear in butter to allow easy flaking). Add the garlic, fennel, chives, lemon juice and onion to the trout.
Finish with the cream cheese, cream and horseradish amount.
Take mixture and dived it up into four amounts. Place the piece of smoked salmon trout on a large piece of plastic. Pipe or spoon this mixture down the centre-lengthways- of your smoked salmon trout and with the help of the plastic roll the smoked salmon trout over and around the trout spread.
Tie the one side and continue rolling on the surface and then tightly secure so forming a long thin duo of trout cylinder.
Place into the fridge.
Plate a large size spoonful of avocado puree on the left hand side of your plate. Taking a thick spaced comb pull half of this amount across the plate lengthways.
Place duo roll at an angle on the plate.
Top this with a line of caviar and then place all the other ingredients in and around the plate, finishing off with the lemon powder sprinkle, grind of black pepper and grating of fresh horseradish.