Serves 4-6

The secret of this coarse pâté is to delicately poach the trout in oil without frying it (if you have a thermometer, the oil needs to be about 50C – if you cannot get the temperature low enough, then use a simmering plate or very low oven). This can be prepared a day ahead, put into ramekins with a spoonful of oil on top and kept in the fridge.

500g fresh trout fillets
300ml olive oil
2 tbsp chopped fresh coriander
2 tbsp crème fraîche
1 tbsp lemon juice
Freshly ground salt and pepper
Lemon slices, to garnish

1 Check the fillets with your fingers for pin bones before skinning them with a sharp knife.

2 Heat the oil in a medium frying pan to about 70C (it will take about 3 minutes to reach this temperature). Lower in the fish fillets and turn the heat to the lowest setting. The fish should poach, not fry.

3 Cook for about 5-7 minutes until the centres still feel a little springy. The centres should remain a little undercooked and bright pink.

4 Remove the fish from the oil with a fish slice and on to a plate. Allow to cool.

5 Carefully flake the fish with a fork. Place in a bowl and season. Mix in the coriander, crème fraîche and lemon juice. Spoon into ramekins and chill. Garnish with lemon slices and serve with Melba toast.

Melba toast

Set the oven to 170C. Lightly toast slices of sourdough or rustic bread (about 1ž2cm thick) until golden brown. Cut off the crusts, then, using a long bread knife, split the slices in half. Place these thin slices on a baking sheet and bake for about 10 minutes until the bread starts to curl. Allow to cool and keep in an airtight tin.

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