Prepare the fillets in advance
- Take the fennel and caraway seeds and the juniper and grind them down in a pestle and mortar or coffee grinder and then mix thoroughly with the salt and sugar.
- Take a stainless steel tray and lay the prepared fillets in it side by side and flesh sides up. Distribute the curing mix all over the fillet remembering that the tail end needs less as the meat is thinner, with more needed for the thicker parts.
- Cover with film or a lid and leave in the fridge for 24 hours. Turn them over so the skin side facing upwards for another 24 hours.
On the day
- Wash the fish clean of the cure and then pat it dry. Keep wrapped in fridge until slicing.
- Very, very thinly slice both the cucumber and rhubarb and place in a large sieve over a bowl. Stir the salt through well.
- Allow to drip drain for an hour before gathering it all up in your hands and squeezing it as you would a flannel. Get as much moisture out as you can.
- Retain the salty juice and into it stir the vinegar and sugar.
- Put the cucumber and rhubarb into its dressing for no more than 20 minutes.
- Take two large plates and lay out the cucumber and rhubarb, squeezing out only some of the excess liquid (but not like the first time) and then lay in a thin layer to the edges of the plate rim.
- Laying the trout skin side down cut away the first inch of tail meat and discard.
- Now D cut, the blade at a 45 degree angle, the fish in paper thin slices with a long thin bladed sharp knife. Cut it away from the skin and lay over the cucumber. Use as much as you see fit but best not to have too much fish piled up.
- Decorate the fish with radish slices and then go over it all with a good grind of black pepper and a thin drizzling of your chosen oil.
- A little chopped dill can be a lovely addition.