Smoked ocean trout with Asian salad and nam jim

"I first made this in Mexico, using river trout, but Tasmanian Petuna ocean trout takes it to another level. The richness of the fish and the delicate flakes it breaks into makes this stunning. Add to this some beetle leaves and lots of beautiful aromatic salad ingredients and you have a very tasty snack or canapé. Nam jim is also so fresh and spicy that it just makes sense to use this beautiful Thai dressing here. So from Mexico to Thailand and then back to Oz." Peter Kuruvita, Peter Kuruvita's Coastal Kitchen