Christmas lunch in Australia is always a fun affair for us. I love the freedom to be either at home with family, or to wander down to the beach to eat. This flexible way of cooking fish works for both options, as the fish will keep warm for 45 minutes after cooking. The seaweed is used to wrap around the fish, to help give it a natural salty seasoning from the sea. If you can’t find dulse, try using other seaweeds such as wakame, kombu or any other leaf seaweed. Mayonnaise is always on my radar with trout or salmon, and the wild pepper and verjuice mayonnaise here uses the softer tones of verjuice rather than vinegar, which allows the wild peppercorns to sing. Take the jar of mayonnaise with you to the picnic to have on the side with the trout. Serve with Mango, avocado, lime and lentil salad – the fruity mango salad with the zing of lime and the saltiness of capers and olives is a perfect match for the rich ocean trout flavours.