Instructions: Place the stock in a pan and reduce it down to a thick sauce and then add the horseradish in a bowl. In a blender, puree the sauce into the horseradish. Season and leave to one side.

Grill the streaky bacon to get it nice and crisp on both sides and allow to cool slightly. Cut the smoked eel and trout into large batons.

Half whip the double cream and fold into the dressing, season and leave to one side.

Season and dress the frisse in a little of the horseradish dressing and chopped parlsey. Place in the centre of the plate, top with the pieces of trout, eel and crispy bacon. Drizzle with the dressing and a little olive oil, sprinkle with chopped chives and serve.

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