Chalk stream trout carpaccio with calamansi sauce

Bring all the calamansi sauce ingredients to a boil, whisking them together as you do

Remove from the hob and then chill in the fridge for at least an hour, or just keep in the fridge until needed

Blanch the lovage in boiling water, then immediately refresh it in cold water. Squeeze out any excess water

Blitz the lovage leaves with the vegetable oil until the mixture is bright green and slightly warm

Pass the oil through muslin cloth and keep refrigerated until needed

Place the slices of smoked trout between two pieces of parchment paper

Using a rolling pin, delicately flatten the smoked trout until it's 2mm thick

Place a 10 cm bowl or plate over the trout. Use a sharp knife to cut around the plate, giving you a large round of trout

Transfer the trout to the freezer in an airtight container and freeze until solid

Place the frozen trout onto a plate 20 minutes before you’re ready to serve

Garnish the trout with the lovage oil, vegetables and, finally, the calamansi sauce