Preheat the oven to 180'C.
Place the bacon between two baking trays lined with greaseproof paper. Transfer to the oven and cook for about 10 minutes or until they are crispy.
Place the smoked trout fillets in the oven to warm through. Pick and chop the parsley.
Finely slice the white part of the leeks, discarding the green stalk. Wash the sliced leek and drain well. Heat a saucepan and add the oil. Add the leeks and sweat with salt and pepper. Once the leeks begin to soften, add the double cream and bring to the boil. Simmer until the sauce is thick and then remove from the heat and fold in the chopped parsley.
Use a damp cloth to wipe any dirt from the mushrooms. Heat a frying pan and add the butter. Once melted, add the mushrooms, season with salt and pepper and saute until cooked through.
To serve: spoon the creamed leeks into the centre of the plate. Spoon the wild mushrooms on top. Top with warm fillet of trout and shards of crispy bacon. Serve immediately.
«Take care not to overcook the wild mushrooms, they should be soft and golden brown. Try using smoked mackerel or herring instead of trout.»