A light dish to graze on all day - you could easily use
shop-bought cured trout or smoked salmon too. You'll need to begin
this recipe at least 3 days ahead.
100 gmgood-quality mayonnaise1spring onion, thinly sliced4celery stalks, cut into julienne1baby fennel bulb, cut into julienne2radishes, cut into julienne1/3 cup (loosely packed)flat-leaf parsley, finely chopped 2 tspwholegrain mustardJuiceof ½ lemon, or to tasteCured ocean trout150 gmcaster sugar80 gmsea salt1 bunchdill, finely chopped1 tbspwhite peppercorns, crushed2400gm pieces ocean trout fillet, pin-boned, skin on
For cured ocean trout, combine sugar, salt, dill and pepper in a bowl. Place one ocean trout piece on a piece of plastic wrap, scatter salt mixture over, then place remaining ocean trout piece on top. Wrap tightly in plastic wrap and refrigerate on a tray, turning occasionally and discarding excess juices occasionally, until cured (3-5 days).
Combine remaining ingredients in a bowl, season to taste and toss to combine. Serve with thinly sliced ocean trout.