Method

• 1.
  Place the salt, dill and fennel seeds together in a spice grinder and blitz. Rub mixture over the trout and leave to cure for at least 4 hours, or ideally overnight. The next day, rinse the fish under cold water and pat dry with paper towel.
• 2.
  Cold-smoke the trout in a smoker for 20-30 minutes, depending on your preferred degree of smokiness. Alternatively, line the top of a double steamer with foil, add soaked wood chips to the base and use to cold-smoke the fish.
• 3.
  Heat the oil in a saucepan until it reaches 48°C. Place the smoked trout in the pan and leave in the warm oil for 12-15 minutes or until set through. The fish should be just cooked. Drain the fish on paper towel, then transfer to a bowl. Cover and leave to cool in the refrigerator.
• 4.
  Use a fork to shred the cooled fish into a coarse texture similar to a meat rillette. Add the mayonnaise, herbs, toasted almonds, lemon juice and season with salt and pepper.

• 5.
  Using a mandoline, slice the radishes into thin even discs. Set aside.
• 6.
  To assemble the rillette, use a large kitchen spoon to scoop a mound of the trout mix into the centre of a plate, making an egg shape, and assemble the radish slices on top to resemble fish scales, as pictured. I enjoy eating this dish with raw witlof leaves or toasted sourdough.