Greek Cured Ocean Trout with Village Salad

Ingredients

• 100 gm caster sugar
• 100 gm fine sea salt
• 100 ml ouzo
• 1 small side of ocean trout (about 1kg)
• To garnish: baby coriander sprigs
• Village salad
• 1 small garlic clove, finely chopped
• 2 vine-ripened tomatoes, seeds removed, finely chopped
• ½ telegraph cucumber, finely chopped
• ¼ Spanish onion, thinly sliced
• Large pinch dried Greek oregano, or to taste
• 2 tbsp aged red wine vinegar
• 2 tbsp olive oil
• 100 gm feta, crumbled
• To serve: rye bread