Trout salad with ravigote sauce

Method

• Step 1
  To roast fish for salad, preheat oven to 200C. Rinse skin and cavities of trouts, then pat dry with paper towel. Fill each cavity with 4 lemon slices and 4 sprigs each of thyme and dill, then season with salt and pepper. Place in a small, greased ovenproof dish, drizzle with wine, then cover dish tightly with foil. Roast for 20 minutes or until almost cooked. Rest, covered, for 5 minutes.
• Step 2
  Meanwhile, to make ravigote sauce, combine all ingredients in a bowl.
• Step 3
  To make salad, combine remaining ingredients and extra dill in a bowl.
• Step 4
  While the fish is still hot, carefully peel the skin from one side, then pull the flesh from the bones in large pieces. Turn the fish over and repeat on the other side. Repeat with remaining fish.
• Step 5
  Scatter a thin layer of salad, then a little fish, over a platter. Repeat scattering and layering, in batches, with remaining ingredients.
• Step 6
  Serve salad with ravigote sauce.