250 gmcoarse sea salt200 gmwhite sugar1 tbspfennel seeds, roasted, lightly crushed60 mlScotch whisky400 gmpiece of skinless ocean trout, pin-boned12thin slices of light rye bread, crusts removed (about ½ loaf)For brushing:olive oil1spring onion bulb, shavedTo serve:salmon roe and watercress sprouts (see note)
Combine salt, sugar, fennel seeds and whisky in a bowl. Lay 2 sheets of plastic wrap, long enough to wrap trout, on top of each other. Spread with half the salt mixture, place trout on top, spread with remaining salt mixture, cover tightly in plastic wrap and refrigerate, weighted with tray and food cans, turning halfway through curing, for 24 hours.
Meanwhile, preheat oven to 200C. Cut 2 rounds from each bread slice using a 4cm cutter, brush with oil, place on lightly oiled oven trays, top with baking paper, then weight with an oven tray. Bake, in batches, turning halfway through cooking, until golden (12-15 minutes). Cool completely. Store in an airtight container. Crispbread will keep for 1 week.
Unwrap trout and wipe clean of salt mixture. Thinly slice using a sharp knife and serve on crispbreads topped with shaved onion, salmon roe and watercress sprouts.
Note Watercress sprouts are available from specialty greengrocers. You can substitute with other sprouts or micro herbs.