Salt and wet cured pink ocean trout with avocado and crab mousse - Australian Avocados

Ingredients

• Cured Ocean Trout
• 2 fillets of ocean trout
• 200g salt
• 105g sugar
• 50g freshly ground white pepper
• 3 pink grapefruits (juice and zest)
• 1 bunch dill
• Avocado and Crab Mouse
• 2 avocados
• 250g fresh mud crab meat (checked for shell)
• 150ml whipped double cream
• 100g golden shallots (finely chopped)
• ¼ bunch chives (finely chopped)
• ¼ bunch dill (finely chopped)
• 1 – 2 lemon (depending on size)
• Tabasco sauce to taste
• Maldon sea salt to taste
• Freshly cracked white pepper to taste
• Garnish
• 1 pink grapefruit (segmented and cut into small pieces)
• 1 punnet baby mache lettuce
• 1 punnet baby mustard cress
• 1 punnet baby beetroot leaves
• Dressing
• 200ml extra virgin olive oil
• 1 tsp Dijon mustard
• 50ml chardonnay vinegar
• ½ lemon (juice)
• Sea salt and pepper to taste