From your fishmonger get 200g of trout fillet – we use Chalk Stream trout, sustainably farmed in Hampshire, which we age in house to intensify the flavour.

Dice the trout in half a centimetre cubes and set aside while you make the dressing. Mix together the white soy, rapeseed oil and rice vinegar; add the diced trout to this, leaving to marinate for 10 minutes. This will help firm up the texture a little of the fish and give it a wonderful texture. 

While this marinates, finely slice the chives. In a small bowl add the chives, horseradish, trout roe and olive oil. Season lightly with sea salt.

Drain the trout tartare through a sieve and portion onto two plates. Spoon over the trout roe dressing and serve with some sourdough crostini.

Serve with a chilled Albion Helles