Zest and juice the lemon. Finely chop the dill and chives.
Flake the trout into a bowl. Carefully stir in the lemon zest, olive oil, chopped herbs a squeeze of lemon juice and season with Maldon sea salt and pepper. Keep refrigerated.
Wash the lentils under cold running water until the water runs clear.
Peel and finely dice the red onion and the garlic cloves.
Pick the leaves from the mint and basil and carefully chop.
Cut the cherry tomatoes in half and season with Maldon sea salt.
Sweat the diced red onions in a splash of olive oil until soft. Add the garlic and cook for a further minute. Stir in the lentils and cover with hot vegetable stock. Simmer until tender.
Once the lentils are cooked, drain and season with Maldon sea salt and black pepper. Stir in another splash of olive oil and allow to cool before stirring in the mint, basil and cherry tomatoes.
Check the seasoning and add some lemon juice.
Place a stainless steel ring in the centre of a plate. Half fill with the lentil salad and then top with the flaked trout.
Lightly dress the rocket leaves with olive oil and lemon juice and finish the plate with the leaves on top of the fish.
«Scrape any dark brown flesh away from the trout as you remove the skin. this can be bitter and affect the flavour of the dish.»