Method

• 1.
  Remove skin from the trout fillets, then trim and scrape skin clean. Enclose skin in plastic wrap and chill until ready to use.
• 2.
  Combine sugar, salt, dill and half the lemon zest in a bowl. Place a large piece of plastic wrap on a work surface and top with half the sugar mixture. Place the trout on top and cover with remaining mixture. Tightly enclose in plastic wrap and place in a baking dish (the cure may draw out liquid). Chill overnight.
• 3.
  The next day, preheat the oven to 75°C. Place the skins on a baking paper-lined baking tray. Bake for 30 minutes or until dry, then, using kitchen scissors, cut each piece of skin into quarters.
• 4.
  Half-fill a small saucepan with sunflower oil and heat to 190°C (a cube of bread will turn golden in 30 seconds). Deep-fry skins for 1 minute or until crisp. Drain on paper towel, season with salt and set aside.
• 5.
  Finely shave fennel using a mandoline, then toss with olive oil and lemon juice. Remove trout from plastic wrap and rinse under cold running water. Pat dry with paper towel. Using a sharp knife, slice trout into 1cm pieces.
• 6.
  Combine trout with cucumber, capers and remaining lemon zest. Divide fennel salad and trout mixture among plates and serve topped with creme fraiche, crackling and reserved fennel fronds.