Sea trout, cucumber and dill gazpacho, kefir, radish, borage

For the gherkins, first gently warm up the water and add the salt, then mix to dissolve

Place all the remaining ingredients into a large jar

Pack the cucumbers quite tightly and pour over the brine. Make sure the cucumbers are fully covered by the brine

Cover with a J-cloth or muslin cloth and then secure with a rubber band

Leave the pickles for 3 days at room temperature, or until they start to ferment. When the water becomes cloudy, and the cucumbers change colour they are ready, and can be moved to the fridge. Or, if you have the time and you prefer, you can leave longer until they’ve fully fermented (about 7 days) and then move them to the fridge

For the sea trout, first trim any excess fat and white skin from the trout fillet and belly, then pin bone the fish

Mix together the sea salt and sugar

Use a sharp knife to shave a thin strip of skin, about 2 cm across, all the way along the fish fillet to expose some flesh. This will help the salt penetrate the fish flesh even on the side with skin

Sprinkle a third of the salt and sugar mix onto a small, deep tray. Place the fillet on top of the salt and sugar, then spread the rest of the mix on top, putting a thicker layer on the chunkier parts of the fish

Place the trout in the fridge, uncovered, for 24 hours

The next day, wash the salt and sugar off the fillet and pat dry with the paper towel

Put the fish back on a clean tray and return to the fridge (uncovered) for at least another 24 hours to dry

Cold smoke for 12–18 hours at about 8°C (ideally overnight and avoid hot summer days), nice and gently. Kuba uses a cold smoke generator and his barbecue

Once the fish is smoked, wrap it in greaseproof paper and place in the fridge for 24–48 hours before use

A few hours before you’re ready to serve, place all the ingredients for the gazpacho into a jug blender and blend until smooth, taking care that it doesn’t heat up as it blends

Pass the mixture through a fine sieve

Place in the fridge for a couple of hours to chill. This can’t be done too far in advance as it will lose colour

Peel the mooli radish and cut it into 6 cm sections, then cut the radish into juliennes by hand or use a mandoline to cut the radish into slices, and then cut those into slivers

Mix the radish with salt and leave for a couple of hours

Peel the potatoes and dice them into 0.5cm cubes

Cook the potatoes in salted water with a pinch of saffron for about 5 minutes, then leave them to cool in the saffron water

Slice the breakfast radishes on a mandolin into thin slices and then place them in ice water

Once ready to serve, skin the trout fillet and shape and trim the belly, so you have a nice chunky trout loin. Portion into 70g pieces, and then slice each in fillet into five slices

Cut the gherkins into 0.5cm cubes

To complete the dish, pour the cucumber and dill gazpacho into a small, flat bowl. Put salted mooli radish in the middle, which will support the trout. Place the smoked and sliced sea trout on top. Scatter cubes of semi-fermented gherkin cucumbers and new potato all around the fish. Place radish slices, borage leaves and flowers all around the gazpacho. Finish with olive oil and some picked dill