- Combine all ingredients except fish in a bowl.
- Spread half mixture in the base of a non reactive container.
- Place trout on top and spread remaining mixture over.
- Cover and refrigerate overnight to cure.
- Remove trout from cure, wipe off mixture and pat dry.
- Toast fennel seeds (approx 30 seconds), crush with a pestle and mortar, transfer to bowl with herbs and rinds and mix well.
-Brush trout lightly with mustard, scatter over herbs and press into trout.
-Refrigerate until required.