Dressing

Mix olive oil and blanched basil leaves in a blender and process until the basil leaves are completely broken down.  Strain oil through fine muslin into a serving jug.

Prepare

Combine cucumber, ocean trout, chives and mint in a bowl. Divide trout mixture into four equal portions.  Spoon each portion over a serving plate.  Season with sea salt and freshly ground black pepper. Grate a little fresh zest over each plate.  Scatter with micro herbs.  Place a small spoonful of roe around the outside and drizzle with basil oil.

Serve

Slice the lemon in half and squeeze a little lemon over the trout.