Ballotine of River Esk Wild Sea Trout

h4. To make the ballotine # Place the trout fillets, head-to-tail, next to each other, un-skinned side on a tray and season. # Soak the gelatine leaves in a little cold water until soft, then lay over one of the trout fillets, and place the other trout fillet on top, so that both are still head to tail. # Roll the combined fillets in the chopped herbs, then wrap in cling film, twisting the ends to make a sausage-like shape. # Poach in boiling water for 15 minutes, remove from the water, then chill in fridge overnight. h4. To make the potato salad # Cook the new potatoes in boiling, salted water for approximately 10 minutes. # Once cooked, drain and allow to cool. # When cool, cut the potatoes into 2cm dice and mix in the chopped herbs, crème fraîche, a little lemon zest and seasoning. h4. 5To make the Ketchup # Place the cucumber and capers into a food processor and blitz to a purée. # Add the dill, season and mix in mayonnaise to a ketchup consistency. # For the Fritters, first bring the milk to the boil, add the butter and allow to melt, then add the flour and mix to a thick paste. # Continue mixing until the paste cools, then add the egg yolks and beat until the mixture leaves the sides of the pan. # Add the shrimps and combine into the mixture. Chill for 1 hour, then roll into small balls approximately 1/2cm in diameter. # Deep-fry the fritters for 2 minutes at 180°C, until golden brown. # Drain and keep warm. # To serve, first cut the ballotine into 4cm slices with a sharp knife, allowing one slice per person. # Place some potato salad in the centre of each plate with a slice of the ballotine on top. # Dot the ketchup around the edge of the plate and arrange 2 to 3 fritters per person on each plate. # Garnish with fresh herbs and a few shrimp. If you are feeling flamboyant, a little soured cream and caviar never goes amiss!