Brought to you from the Good Food and Wine Festival 2012.
Put trout in a deep tray.
In a food processor blend all ingredients (except for crème freche, trout roe and horseradish) to make the marinade, saving two bunches of dill.
Rub trout with the mixture and marinate for 3 hours.
After 3 hours wash the trout fillet.
Cut trout in half longways, sprinkle with chopped dill.
Roll in to cylinders. Leave to rest overnight.
Serve with creme fraiche, trout roe and fresh horseradish.
Serve with a glass of champagne.
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