Gravadlax with trout rillettes

Begin by curing the trout. Place the salt, sugar, coriander seeds, peppercorns, lemon, dill and gin into a blender or food processor and blitz into a paste. Spread this paste over both sides of the trout until completely covered, then wrap in cling film and place on a tray in the fridge for 2 hours

After 2 hours, unwrap the trout, rinse off the paste and pat dry. Wrap in cling film again and place in the freezer overnight

The next day, take the trout out of the freezer to defrost. While you wait, make the other elements

For the pickling liquor, add the water, wine and sugar to a saucepan and bring to the boil. Add all the other ingredients (apart from the cucumber and capers) and simmer for a few minutes until the sugar has completely dissolved. Leave to cool to room temperature

For the crème fraiche, place the crème fraiche in a muslin cloth or j-cloth and gently wring it to remove excess water. Mix with the horseradish sauce and season with salt and pepper. Reserve in the fridge until needed

To make the rillettes, simply flake the trout into small pieces and mix with the lemon juice and chopped parsley. Add enough of the horseradish crème fraiche to bind the mixture together, reserving some to garnish. Set aside

Around 15 minutes before you plan to serve, strain the pickling liquor through a fine sieve into a bowl. Peel, deseed and finely dice the cucumber, then submerge it in the pickling liquor with the capers

Pat the defrosted trout dry with kitchen paper, then brush it with Dijon mustard all over. Roll the fish in plenty of chopped dill, then slice it as finely as possible

To serve, arrange slices of cured trout on each plate. Toast the bread and use it to make little trout rillette sandwiches. Garnish both the sandwich and the trout with the pickled cucumber and capers, with a scoop of leftover horseradish crème fraiche, sprigs of dill and, if you’re feeling extra indulgent, some caviar