1. Bring a wide pan of salted water (enough to cover the kingfish) to the boil. Lower the kingfish into the water and reduce to a gentle simmer. Cook for 2 minutes, then turn off the heat. Leave the fish in the water for 5 minutes. Transfer the fillet to a colander and cover with plastic wrap or a plate.

2. Whisk the butter and yoghurt vigorously for 2 minutes, then add the egg yolks and oil, season with salt and pepper and whisk until you have a smooth, glossy paste. You can do this by hand or in a mixer, but note that it will take a lot longer if the butter isn't properly softened.

3. Uncover the kingfish and flake the flesh into a large bowl. Flake in the smoked trout, being careful to remove any fine bones, then combine. Set aside to cool to room temperature.

4. Mix the lemon juice though the butter mix, then tip onto the fish. Add half the chives, then gently fold to combine. Check the seasoning and adjust; the mixture should be quite highly seasoned with salt and lots of pepper.

5. Serve the rillettes with the salmon caviar, remaining chives and sumac sprinkled over the top, then finish with handfuls of watercress and dill. Serve with pane croccante or sliced baguette on the side.

Serve with Neil Perry's salt crust chicken with salmoriglio and Helen Goh's peach trifle with raspberries and riesling custard.

Find more of Karen Martini's recipes in the Good Food Favourite Recipes cookbook.