1 bunch British asparagus
1 cucumber, peeled, seeds removed and finely diced
chopped fresh dill, to garnish
2 tbsp chopped fresh dill
1 tsp chopped fresh dill, plus extra to serve
squeeze lemon juice
2 shallots, peeled and diced
½ banana shallots, peeled and finely diced
½ tsp Dijon mustard
1 jar trout roe caviar
4 tsp trout roe caviar
salt and freshly ground black pepper
70²µ/2½´Ç³ú caster sugar
pinch cayenne pepper
½ tsp coriander seeds
½ tsp mustard seeds
1 tsp salt
1 star anise, broken into pieces
50ml/2fl oz moscatel vinegar
100ml/3½fl oz white wine vinegar
250g/9oz unsalted butter, very cold and diced
1 tbsp crème fraîche, plus extra to serve
1kg/2lb 4oz thick sea trout fillet
300²µ/10½´Ç³ú trout fillet, diced
350ml/12fl oz English vermouth