Ingredients
Preparation
- Prepare veg, herbs and spices: thinly slice cucumber and jalapeño(with seeds), and chop chives and chervil. Toast coriander seeds in a dry, hot pan. Remove from heat and crush.
- Remove zest from lime, juice, and set both aside.
- In a hot pan, add butter and eggs until they have reached a super-soft scramble. Add crème fraîche and half the lime juice. Mix until combined. Set aside.
- Heat oil in separate pan and add rice cakes. After 30 seconds, flip and allow to puff up. Remove and place on a plate lined with paper towels.
- Arrange 10 slices of cucumber on each plate, in two rows of five, overlapping the edges slightly.
- Thinly slice Norwegian Steelhead Trout and place over the cucumbers lengthwise. Season with coriander and salt.
- Lay a few slices of jalapeño over the trout. Add remaining lime juice and lime zest. Spoon 2–3 tablespoons egg mixture over the top of the trout and cucumbers.
- Crumble a rice cake over each plate.
- Sprinkle the chives and chervil over the top to garnish. Place a tablespoon of the trout eggs on the side of each plate and serve.