Sea Trout Tartare with Salmon Scotch Egg

Sea trout is in abundance off the Yorkshire coast in summer and is an ingredient that should be used when it’s at its best in season. It’s great thrown on the BBQ or as a fillet. When cooking, make sure that it’s still pink when served, as it can become dry if overcooked.

The fennel pollen in this recipe is quite hard to get hold of (and quite expensive), but is well worth the effort. It’s fantastically fragrant and dried to a powder, so you only need a little pinch to get the full