Peel the cucumber, cut in half lengthways and scoop out the seeds using a teaspoon. Cut into tiny dice.

Put the cucumber in a colander set over a plate and sprinkle with salt. Leave to drain for at least 1 hour to draw out the excess moisture.

Rinse the cucumber well, then pat dry on kitchen paper. Transfer the diced cucumber to a bowl and stir in the crème fraiche or yogurt, chopped dill and some freshly ground pepper. Chill the cucumber salad for about 30 minutes.

Arrange the trout fillets on individual plates. Spoon the cucumber and dill salad on one side and grind over a little black pepper. Garnish the dish with dill sprigs and serve with crusty bread.