Aged trout tartare with oyster mayonnaise and radishes

Combine the sliced radishes, olive oil, chardonnay vinegar and honey together and set aside to marinate

Dice the sea trout into a smallish dice, and keep cool in a mixing bowl over ice. Add the cucumber, the juice of 2 lemons and some salt to season and mix well to combine

Shuck the oysters and place them and their juices into a container with the juice of the remaining lemon. Using a hand blender blitz the oysters and lemon juice to a puree

Very slowly whisk in the rapeseed oil (drop by drop at first, then in a thin stream) to make a mayonnaise. Season with salt, transfer the mixture to a piping bag and refrigerate

Divide the trout mixture between 6 plates, then pipe on a few dots of oyster mayonnaise. Cover with the marinated radishes and a few sprigs of dill. Grate a little horseradish over the top and serve