Roast Ocean Trout with Cucumber and Preserved Lemon Salad

Ingredients

• 1 side ocean trout (about 1.2kg), skin on, pin-boned
• Olive oil, for brushing
• Labne (about 1½ cups), nasturtium flowers and lemon wedges, to serve
• Cucumber and preserved lemon salad
• 4 baby Lebanese cucumbers, thinly sliced
• 2 Lebanese cucumbers, thinly sliced
• ½ fennel bub, thinly sliced, fronds reserved
• 2 cups (loosely packed) mixed herbs such as dill, chervil and chive batons
• 80 gm (¼ cup) roasted almonds, coarsely chopped
• Rind of ½ preserved lemon, finely chopped
• 2 tbsp extra-virgin olive oil
• 2 tsp honey
• Juice of 1 lemon
• Large pinch of sumac