Salad2small bulbs (about 420gm) of fennel, trimmed and thinly sliced1preserved lemon, pulp removed, rind cut into julienne50 gm (¼ cup)green manzanillo olives, pitted and coarsely chopped½ cupfirmly packed flat-leaf parsley leaves¼ cupextra virgin olive oil, plus extra, to serve2 tbsplemon juice, plus extra, to serveTo serve:labne, available from Middle Eastern food stores, and sweet paprikaKibbeh750 gmocean trout fillets, skinned and pin-boned75 gm (½ cup)fine burghul, soaked in hot water for 5 minutes, then drained2shallots, finely chopped1fresh red birdseye chilli, finely chopped1clove of garlic, finely chopped¼ cupextra virgin olive oil1½ tspeach cumin and coriander seeds, dry roasted and finely ground1 tspground allspice
For kibbeh, using a large sharp knife, finely mince fish until a coarse paste forms, then combine with remaining ingredients, season to taste with sea salt and freshly ground black pepper, cover and refrigerate until chilled.
Meanwhile, soak fennel in iced water for 5 minutes, then drain and combine in a bowl with preserved lemon, olives and parsley. Add olive oil and lemon juice, season to taste and toss gently to combine.
Divide kibbeh into 6, and form into rounds. Heat 1 tbsp oil in a heavy-based frying pan and cook kibbeh over high heat for 30 seconds on each side or until lightly golden. To serve, divide kibbeh between plates, top with fennel salad and a ball of labne, drizzle with olive oil and lemon juice and sprinkle with paprika.