1. Finely cut the trout into very small pieces/squares.

2. Add trout to a mixing bowl along with the shallots, dill, rocket, mustard seeds and lemon juice. Season with black pepper.

3. Mix well, push down to compress and cover with clingfilm.

4. Refrigerate until serving.

5. To serve, fill a small circular mould with half the mixture, pressing down slightly with the back of a spoon to make it sit evenly.

6. Top with the sliced cucumber.

7. Finish with a tablespoon of creme fraiche, a sprig of dill and some cracked black pepper