Pink Trout Balls with Dill Vinaigrette

For the Trout Balls

• 250–300g (8–10oz) pink trout fillets, skinned
• 3–4 pinches of <

Put the trout into a food processor with the chilli powder, lemon zest, crème fraîche and egg white. Sprinkle with a little salt and whizz until smooth. Turn the mixture into a bowl, cover and refrigerate for about 30 minutes. Then, using dampened hands, take up small amounts of the mixture and roll into balls about the size of a large marble. Bring a large saucepan of salted water to a fierce