Preheat the oven to 200 ... dish and bake for 10 minutes. Then open the foil and bake uncovered for 10–15 minutes, until the fish is cooked and the skin is nice and crispy.

These crispy hash brown sticks are topped with crème fraîche and trout roe for an upscale upgrade to traditional hash browns.

Bake for an hour, until soft. Remove from the oven, unwrap and foil and set aside ... then spoon the horseradish cream on top. Layer the trout or salmon on top of this, followed by the salsa.

Season to taste. Grill beans for a minute each side then toss in half of the dressing and the crispy ham. Brush the trout with oil, season with salt and place on barbecue skin side down.