Step 1

Combine creme fraiche, caraway seeds, and lemon zest and juice in a small bowl.

Step 2

Place buckwheat and 1 3/4 cups (430ml) water in a saucepan over high heat. Bring to the boil, then reduce heat to low and cook, covered, for 18-20 minutes until just tender. Drain. Using a fork, stir through 2 tbs creme fraiche mixture.

Step 3

Divide buckwheat among serving bowls. Top with beetroot, plum, fennel, trout, watercress and eschalot. Drizzle with remaining creme fraiche mixture and scatter with toasted buckwheat and reserved fennel fronds to serve.