Manu's smoked rainbow trout

1. Take the trout fillet off the bone, set aside.
   
   
2. Cook the kipfler potatoes in salted water, refresh, peel and slice into 1cm-thick pieces.
   
   
3. Pick watercress, set aside in iced water. Chop chives. Cut apple, skin on, into matchstick size.
   
   
4. In a bowl, mix creme fraiche and mustard. Season with salt and pepper. Stir in potatoes.
   
   
5. To serve, place flaked trout in a bowl, add watercress, chives, apple, a squeeze of lemon and a drizzle of olive oil. Season.
   
   
6. Place an egg ring on serving plate. Add a quarter of potato then place a quarter of trout salad over the top. Repeat process 3 times.