For the fishcakes
200g sea trout
100g peeled, cooked new potato
15ml double cream
12 sliced chives
Salt and pepper
2 eggs, beaten
1 cup flour
1 cup breadcrumbs
For the crab salad
100g crab meat
1dsp soured cream
Juice of one lemon
Salt and pepper
2 tomatoes, seeds removed and diced
Handful of pine nuts
Sweet chilli mayonnaise
Cut sea trout into small cubes and season lightly with salt and pepper. Finely slice chives, add to the fish and grate lemon zest on to the fish. Add the crushed new potatoes.
Gently mix together, shape into a small burger and pat flat before placing in the fridge for one hour.
Remove from the fridge, dip into flour, then the beaten egg, then the breadcrumbs, then return to fridge.
Melt butter in a non-stick pan, add the olive oil then carefully place the cakes in the pan, cook on both sides for two minutes. Place the cakes in the oven at 165°C for 8 minutes, then remove from the oven and rest for 2 minutes.
For the salad, take a cucumber, remove the ends and cut it into slices lengthways. Place the slice across the plate. In the middle of the cucumber, use the trimmings, place three slices of cucumber, a little of the frisée lettuce, pine nuts and five pieces of diced tomato.
Mix together the crab and soured cream in a small bowl, shape into a quenelle using two spoons and place on the plate .
Finally, place the fish cake on the cucumber "ribbon" and sweet chilli mayonnaise down each side of the plate and sprinkle with chives.
Paul Bates, executive chef, InterContinental London Park Lane
I would recommend either a Chablis or Macon - you are looking for something with a little cut of acidity but with enough body to work with the sea trout and crab. The fruit of these two wines will not dominate and will in fact enhance the subtle trout and crab flavours. There are plenty of clean refreshing notes to work with the entire dish. A classic match for this modern light dish.
Simone Sylvestre is the 2009 Acorn Scholar and sales manager at Laytons Wine