Avocado Gazpacho with cured trout, dill crème fraiche and trout tartar

Ingredients

• Large cucumbers x 2 – cut into pieces
• Green peppers x 2 – cut into pieces
• Ripe plum tomatoes x 2each – cut into pieces
• Onion x ½ – diced
• Ripe avocados x 2 – cut into pieces and tossed in lemon juice
• Juice of one lemon – grate the zest of and keep aside
• Juice of two limes – grate the zest of and keep aside
• Extra virgin olive oil x 12.5ml
• Rock salt and white pepper ( ground freshly)
• Basil – 10g
• Crème fraiche x 50g (Greek yogurt can be used as well)
• ½ teaspoon honey
• Garlic x 1/2 small clove – crushed
• Dill x 5g – chopped
• 200g Salmon (skin on and pin boned)
• 50g Salt
• 100g Sugar, soft brown
• 5g Ginger
• 1 Orange zested
• 1 Lemon zested
• 2 Lime zested
• 1Tbs Peppercorns
• 5g Fresh Thyme
• 1/4Tbs Coriander seeds (toasted)
• 5g Fresh Mint
• 5g Fresh Coriander
• 1 tsp Gherkins finely chopped
• 2 tsp Red onion super finely chopped
• 1 tsp Parsley finely chopped
• 10ml Japanese mayo
• Zest of 1/4 lime finely chopped
• ½ tsp Capers finely chopped
• Lime juice to taste
• 100g of trout cut into very small cube