Gin-cured ocean trout salad

Cured ocean trout

• 500 - 800 g ocean trout fillet, trimmed, boned, skin removed
• 1 star anise
• 5 juniper berries
• 1 tsp pink peppercorns
• 1 tsp caraway seeds
• 1 tsp coriander seeds
• 125 g sugar
• 125 g sea salt
• 2 lemon peel strips, no white pith (4 cm)
• 100 g gin of choice (see Tips)

Salad

• 3 radishes, trimmed and thinly sliced
• ½ cucumber, sliced
• 1 tbsp extra virgin olive oil, to drizzle
• 4 sprigs fresh chives, chopped to garnish
• micro herbs, to serve
• crème fraîche, to serve
• bread, toasted to serve (optional)