Lime cured trout, caviar, kohlrabi, apple and dill

Dill oil (ideally made the day before): Heat oil to 90°C in a thermomix. Add the dill once temperature is reached and blend on full speed for 5 minutes. Pass through a muslin lined chinois overnight and store chilled in a squeezy bottle or vac pack. Keeps for up to 1 month when vac packed.

For the trout: Zest the limes and mix with the salt and sugar.

Add 1/3 of the cure mixture to the bottom of a suitable container, lay the trout fillets skin side down and add another 1/3 on top. Turn the trout over and add the remaining 1/3 to the upturned skin side, with more coverage at the head end of the fillet than the tail.

Cure for 8-12 hours turning over frequently. Once cured rinse thoroughly in fresh running water, pat dry and chill until needed. During this time, prepare the horseradish and cucumber water.

Horseradish and cucumber water: Peel and deseed the cucumber, cut into large chunks. Peel the horseradish and shallot, juice the lime. Add the lime juice, cucumber, horseradish, vinegar, shallot and sugar into a blender and blend until smooth. Pass through a muslin lined chinois and season to taste, reserve in a squeezy bottle until use, keeps for 2 days. Before serving split the sauce with the buttermilk

Peel and finely dice the 2 apples, blitz the seaweed, and mix into the apple with a splash of dill oil and juice of 1 lime.

Slice the mooli on a mandolin and cut into small rounds using a ring cutter, brush with dill oil.

Remove trout from the fridge 1 hour before serving and cut into 1cm cubes.

Plate the trout cubes, apple mixture and mooli discs, adding the horseradish and cucumber water, garnish with caviar, edible flowers and dill oil.