Method

• 1.
  For the squid crackers, place tapioca and 400ml water in a saucepan over medium heat. Bring to the boil, then reduce heat to medium-low and cook, stirring, for 10-15 minutes until tapioca pearls turn translucent and the mixture thickens.
• 2.
  Add the squid ink with a pinch of salt and cook, stirring, for a further 1-2 minutes until combined. Spread mixture in a thin layer over a baking tray lined with baking paper, then set aside to dry overnight.
• 3.
  The next day, half-fill a deep-fryer or large saucepan with sunflower oil and heat to 180C. Tear dried tapioca sheet into small pieces and deep-fry, in batches, until puffed. Drain on paper towel.
• 4.
  For the bagna cauda, heat olive oil in a small saucepan over medium heat and cook the garlic, eschalot, anchovy and 1/4 tsp salt for 3-4 minutes until soft and fragrant. Add the milk and cream, and cook for a further 3-4 minutes until slightly reduced. Cool slightly, then transfer mixture to a blender and whiz until smooth and combined. Place butter in a small frypan over high heat, season and cook, stirring, until milk solids turn dark brown. Strain off most of the melted clarified butter through a fine sieve (reserve for another use), then add the burnt milk solids to the cream mixture and whiz to combine.

• 5.
  To make the crudo trout, heat the olive oil with a pinch of salt in a frypan over medium-high heat. Cook the squid for 1-2 minutes until just cooked. Add lemon zest and anchovy, stir to combine, then set aside to cool. Add the trout, stir to combine and season to taste.
• 6.
  When ready to serve, add lemon juice to the crudo trout and stir to combine. Spread bagna cauda among 4 plates and top with crudo trout. Serve topped with squid crackers, grated horseradish and nasturtium leaves, if using.