Recipe: Smoked Trout with Cucumber and Black Radish

1 Mix the two juliennes in a colander, sprinkle them with coarse sea salt, and let them drain for 30 minutes on a plate. Then rinse them under cold water.

2 In a salad bowl, combine the wasabi, a few drops of lime juice, and dilute with 2 tablespoons of rapeseed oil. Add a pinch of salt, then gently mix in the julienned vegetables and soybeans.

3 Arrange the fine slices of smoked trout in the center of the plate, surrounding them with the julienned mixture. Serve with some warm blinis and a dollop of horseradish cream.