Courtesy of Storm Ashdown and the Nottinghill Fish Shop
250g fillet of trout
150g white sugar
Zest of half a grapefruit
1/2 tsp of pink peppercorns
100ml rice vinegar
1 tsp salt
1 tsp sugar
Extra virgin olive oil
In a dish, mix the salt, sugar, grapefruit and pink peppercorns for the cure and place the trout fillet flesh side down.
Spread some of the cure on top on top of the trout, pop the lid on and place in the fridge for 20-24 hours (you can adjust this depending on how strong you'd like your cure to be). Be sure to turn over half way through.
Remove from fridge and rinse gently under cold water and pat dry. Remove skin and slice thinly.
For the cucumber ribbons, simply mix the rice vinegar, salt and sugar and toss the ribbons in the liquid.
Serve the sliced trout with the cucumber, a few pea shoots, a few spoonfuls of trout roe and a drizzling of extra virgin olive oil.