This light dish makes a titillating start to a summer meal.
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