We asked Janice Beaton & Sherry Assel of Janice Beaton Fine Cheese for a recipe and they suggested this recipe from chef Matt Binkley of Opus on 8th:

Cold Tea at Three

Puree of Asiago Cheese and Edemame

1/3 cup shredded Asiago cheese
1 cup cooked shelled edemame beans
2 tbsp grapeseed oil
2 tsp salt
11/2 tsp cayenne pepper
2 tbsp fresh lemon juice

1. Boil fresh beans in the pod for about 7 minutes. Plunge into ice bath
to retain brilliant green. Cool and strain.
2. Pinch beans out of pods.
3. Use a blender to combine beans with oil and seasonings until almost
smooth.
4. Add cheese and lemon juice, then blend till smooth. Set aside.
5. Taste to check seasonings.

Trout Roll and Finishing Touches

125g sliced smoked trout, char or salmon
1 bunch fresh chives
1 whole English cucumber

1.Wash whole cucumber, and with green skin on, zest vertically in even stripes, then slice diagonally. Slices are the bases for the trout roll. Chill slices in ice water until use.
2. If trout is frozen, thaw first. Cut thinly sliced smoked trout into strips about 2-1/2 x 1-1/2 inches. Lay strips on cutting board for assembly.
3. Place teaspoon of Asiago puree in middle of each trout slice and roll tightly lengthwise.
4. Microwave half bunch of chives for 10 seconds to make them pliable and easier to tie.
5. Finish by wrapping each trout roll with a chive or two and ensure that ties end is underneath. (At this point store the rolls in fridge, covered with plastic wrap.)
6. To serve, place trout roll on top of the corrugated cucumber slice.