Savarin of Cured Ocean Trout, Mud Crab, Cucumber Essence, Wasabi

To Cure Ocean Trout

1. Mix salt, sugar, dill, and cognac together. Place ocean trout on top of half the salt mix; cover with remaining salt mix. Leave over night in fridge. Following day wash off salt mix and cut into 5mm dice.

Cucumber

1. Peel cucumber. Place in blender with a little salt, puree. Place puree into a tea towel and hang over a bowl, retaining the clean cucumber essence. Will take 1-2 hours.

Making the Savarin

1. Using glad wrap, place a 30cm square down onto a flat surface. Peel and cut avocado in half; slice it finely across ways. Layer each slice over lapping a little to form a circle. Cut centre out a cut through the plastic. Gently place into savarin mould. Line with crème fraiche and fill with ocean trout, enclose with avocado.

To serve

1. Remove savarin from mould and glad wrap, place into bowl plate; pour a little cucumber essence into bowl. Place crab, roe into the centre of savarin. Garnish with salad of cress and radish. Drizzle with wasabi oil.