Tea Smoked Trout on a Crisp Wonton

Put tea smoking mixture in the bottom of a smoker, oil and season the fish and smoke for 3-5 minutes. Allow the fish to cool and then flake.

Using a piping bag or spoon, place a dollop of aioli on the crisp wonton and top it with approximately 80g of smoked fish and finally garnish with chervil.

Using a cutter, cut the wontons into bite sized rounds and deep-fry in oil until crisp. Drain on paper towel.

Whisk the yolk, mustard and 1 teaspoon of oil until combined. Add the olive and peanut oils, gradually until emulsified. Whisk consistently until all the oil has been added. Season with garlic, lemon, salt and pepper.