Ingredients

• 800 g ocean trout, (pin boned bones reserved, skin removed and reserved, trimmings reserved)
• 240 g brown sugar
• 240 g salt flakes, plus more for reasoning
• 30 g dill, chopped
• 280 ml grapeseed oil, plus extra for deep frying
• applewood chips

Method

Heat oven to 100° C.

To prepare ocean trout, combine brown sugar, salt and 30 g dill in a bowl. Lay a piece of plastic wrap on a bench. Spread half of curing mix onto the wrap, lay trout fillet on top and cover with remaining curing mix. Press in firmly and wrap to seal well. Place in the fridge, to cure, for 2 ½ hours. Remove from the fridge, dust off the cure and cut into large cubes. Set aside.

For the crispy skin, scrape excess fat or flesh from skin and reserve. Place onto a paper-lined baking tray and cover with another sheet of baking paper. Place in oven to dehydrate for 1 hour and 15 minutes.

Heat grapeseed oil to 180C. Deep fry skin in hot oil for 1-2 minutes until crisp. Drain on kitchen towel. Set aside.

Ingredients

• ocean trout bones and trimmings
• 250 ml grapeseed oil
• 1 egg
• 1 Tbsp Dijon mustard
• 2 tsp white wine vinegar
• 1 Tbsp lemon juice
• 2 tsp flake salt

Method

Place ocean trout bones and trimmings into a bowl and cover with cling film. Insert the nozzle of smoking gun filled with applewood chips and smoke bones for 20 minutes. Cover with 250 ml grapeseed oil, re-cover and smoke for a further 30 minutes. Strain oil into a jug.

Place egg, mustard, white wine vinegar, lemon juice and salt flakes into a food processor. Process until combined then, with motor running, add smoked oil in a thin stream until thickened and emulsified. Season to taste and set aside in fridge.

Ingredients

• 75 g tapioca pearls
• 30 ml grapeseed oil, plus more for deep frying
• 25 g dill

Method

For the dill crisps, bring a saucepan of water to the boil. Add tapioca pearls and boil for 15-20 minutes or until almost translucent. Drain and set aside.

Meanwhile, place 30 ml grapeseed oil and dill in a small food processor and process to combine. Strain and stir dill through cooked tapioca. Spread tapioca onto a paper-lined tray and bake for 1 ½ hour or until dehydrated. Remove from oven and break into shards.

Heat oil in a small saucepan to 220° C. Very carefully fry shards until puffy. Drain on kitchen paper and set aside.

Ingredients

• 250 ml apple cider vinegar
• 125 ml apple liqueur
• 1/2 cup sugar
• 1 clove garlic, finely chopped
• 1 tsp celery seeds
• 2 tsp dill seed
• 25 g dill, chopped
• 18 (50g) Mexican cucumbers
• 1 Lebanese cucumber, sliced lengthways on mandolin
• 1 small green apple, sliced on mandolin

Method

Place apple cider vinegar, apple liquer, sugar, garlic, celery seeds, dill seeds and chopped dill into a small saucepan. Bring to a boil, stirring to dissolve the sugar. Place mexican cucumbers, sliced lebanese cucumbers and sliced green apples into 3 separate bowls and cover each with pickling liquid. Leave to cool to room temperature then strain. Set aside.

Ingredients

• 1 tbsp olive oil
• 2 tsp lemon juice
• baby cucumber, thinly sliced on mandolin
• green apple, very finely diced
• samphire
• dill sprigs
• fennel fronds
• trout roe
• salt, to taste

Method

Combine olive oil, lemon juice and salt in a medium bowl. Add baby cucumbers and diced apple and toss to coat.

Serving

Arrange trout cubes on serving plates. Add pickled vegetables and dressed cucumbers and apples. Dot with smoked mayonnaise then crispy skin, dill crisps and garnish with samphire, dill sprigs, fennel fronds and trout roe.