Cured sea trout with cucumber and dill

Method

Combine salt, sugar, chopped dill, crushed peppercorns and lemon zest in a bowl. Pat the sea trout fillet dry and coat skin-side down evenly with the cure mixture, then wrap tightly in cling film and refrigerate for 18-24 hours. Rinse the fillet gently under cold water, pat dry, and thinly slice against the grain on a slight angle using a sharp knife or mandoline. Peel the cucumber into thin ribbons using a vegetable peeler, reserving a small portion for brunoise, then dress the ribbons with 1 tablespoon champagne vinegar and a pinch of salt. Whisk together crème fraîche, remaining champagne vinegar, 1 tablespoon rapeseed oil and finely chopped dill to create a light sauce. Arrange cured trout slices on chilled plates in overlapping layers, intersperse with cucumber ribbons, cornichons and cucumber brunoise, dollop with dill crème fraîche, drizzle with remaining rapeseed oil, and finish with Maldon salt and micro garnish.