For the lake trout balls, remove the skin from the lake trout fillets and cut into small pieces.
Coarsely puree with the remaining ingredients and a pinch of salt and pepper in a food processor. Leave to soak for 5 minutes.
Form small balls from the mixture with wet hands and deep-fry in hot canola oil until crispy.
For the vegetable bed, cut the dried tomatoes and olives into small pieces. Heat in a pan with 2 tablespoons of tomato oil and the strip vegetables.
Once the vegetables are hot, add the herbs and season with salt and pepper.
Spread the vegetables on warmed plates, arrange the sea trout balls on top and serve immediately.