Method

• 1.
  Use a vegetable peeler or mandoline slicer to cut thin strips from the cucumber halves, discarding the seeds when you get to the centre. Place in a colander in the sink and sprinkle with 1 tablespoon salt. Stand for 30 minutes, then rinse well in cold water. Squeeze to remove excess liquid and pat dry with paper towel.
• 2.
  Combine sugar, vinegar, spice and 2 tablespoons chopped dill in a bowl, stirring to dissolve sugar. Add the cucumber and set aside at room temperature for 1 hour to pickle.

• 3.
  Meanwhile, stir the lemon zest and the remaining dill into the creme fraiche, then cover and chill until required.
• 4.
  Garnish each trout with the extra dill sprigs, then serve with pickled cucumber, creme fraiche and slices of pumpernickel.