Trim ends from asparagus spears. Peel white asparagus from tips to ends and green asparagus only at ends. Bring plenty of lightly salted water to a boil with sugar. Cook white asparagus 10 minutes; add green asparagus and cook a further 5 to 10 minutes. Drain asparagus; let cool.
Arrange asparagus and cherry tomatoes in a serving bowl. Cut trout fillets into large pieces and arrange on top. Peel eggs; cut into quarters.
Whisk oil, herb vinegar, lemon juice and horseradish until combined; add salt and pepper to taste. Drizzle over salad and trout.
Stir sour cream until creamy, season with salt and pepper. Spoon onto the top of the salad. Garnish with caviar, eggs and chives.
japanese-style trout with wasabi and rocket
Finely chop 2 spring onions. Coarsely grate 200g white radish. Arrange 150g rocket on individual serving plates. Top with spring onions and radish. Whisk 2 tablespoons canola or olive oil and 2 tablespoons lemon juice until combined; add salt and pepper to taste. Drizzle over salad. * Remove bones from 300g fresh trout fillets and chop finely. Mix 1 pinch powered wasabi with 1 teaspoon rice vinegar, 1 tablespoon sake and 1 pinch ground ginger; add salt and pepper to taste. Combine with trout. Add to salad. Garnish each serving with a little caviar.