Sea Trout, Cucumber and Dill Gazpacho, Kefir, Radish, Borage Recipe - Great British Chefs

Ingredients

• 1l water
• 30g of salt
• 500g of pickling cucumbers
• 4 garlic cloves, peeled and sliced
• 3 bay leaves
• 3cm of fresh horseradish, sliced
• 1 bunch of wild dill, or regular dill
• 1 sea trout fillet, about 800g, skin on
• 150g of flaky sea salt
• 75g of dark brown sugar
• 500g of kefir
• 50g of cucumber skins
• 100g of cucumber, without skin or seeds
• 40g of dill
• 60g of creamed horseradish
• 6g of salt
• 2g of cane sugar
• 1g of xanthan gum
• 300g of mooli
• 3g of salt
• 200g of new potatoes
• salt
• 1 pinch of saffron strands
• 1 handful of breakfast radishes, tops left on
• iced water
• borage flowers, and leaves
• olive oil
• dill, leaves picked