Trout

Fillet, pin bone and skin the trout and place in a deep tray. Blitz the salt, sugar, dill, juniper and lemon together, cover the salmon in the salt mix, clingfilm and leave for a day.
Wash the salt mix off, pat dry and split the fillet down the middle and the seaweed sheets around each half, then wrap in cling film tightly. portion in half inch slices.

Tapioca

Place the tapioca and water in a pan with the seaweed powder and bring to a simmer while stirring continuously. Keep on a low heat until the tapioca is translucent, soft and the mixture has thickened.
Transfer the mix to dehydrator and spread thinly. Dry for about 12 hours. Break the crisp sheets into smaller shards.
Heat the oil to 200C and fry one shard at a time when at temperature. They should puff up instantly. Season with salt.

Cucumber

Thinly slice on a mandolin then cut into 1 inch discs with a ring cutter. Dress with the lemon, oil, and salt when serving.

Fennel

Remove the green tops off the fennel. Keep the fronds aside for later, quarter the bulbs and remove the core.
Slice thinly on a mandolin, place in a vacuum pack bag then thinly slice the shallot and add to the bag. Add the remaining to the bag as well as the chopped fronds.
Seal the bag on full pressure and refrigerate until needed.

Dashi

Bring the water to boil, pour over the remaining ingredients, stir and let sit for 5 minutes then pass through a sieve and serve or chill and reheat gently when required.

To serve: add sunflower shoots.