Sea Trouts short season is in June and July and is worthwhile hunting down the wild variety if you can. Cold poached sea trout makes an excellent dish to serve to a large dinner or buffet as all the preparation and cooking can be done in advance (as long as you have a large fridge). The sauce and salad make a nice change to the traditional accompaniments to poach fish and it also looks stunning. If you can't find a good whole sea trout or it is out of season use salmon instead.
This dish is a very busy dish with lots of different ingredients, for a simpler version try the following: Serve the sea trout on a bed of coriander with cold cooked rice stick noodles tossed with mint, coriander, basil, crushed peanuts, a little lime juice and sesame oil. Serve this version with a little Thai sweet chilli sauce.