1 tbspolive oil2cloves of garlic, finely chopped1onion, finely chopped1 tspfennel seeds6 (about 1kg)Lebanese cucumbers, peeled and coarsely chopped560 gm (2 cups) thick natural yoghurt1 cup (loosely packed)dill sprigs400 gmsmoked trout fillets, flaked2bagels, thinly sliced crossways and toastedPickled cucumber and radish salad3Lebanese cucumbers, partially peeled and thinly sliced diagonally4radishes, thinly sliced ¼ cup (loosely packed)dill sprigs1 tbspverjuice 1 tspwhite sugar
Heat oil in a large saucepan over medium heat, add garlic, onion and fennel seeds and cook for 3 minutes or until onion softens. Transfer onion mixture to a food processor, add cucumber, yoghurt and dill, process until smooth, season to taste with sea salt and freshly ground black pepper, then refrigerate.
Meanwhile, for salad, combine ingredients and 2 tsp sea salt in a bowl, toss to combine, stand for 10 minutes, then drain.
To serve, ladle soup into bowls, top with salad and trout and serve with bagel slices.