Via: Martin Poole, Ellis Parrinder
Place the cucumber slices in a colander, sprinkle with salt and let them sit for 10-15 minutes to draw out the excess water while you prepare the rest of the dish.
Make the dressing by mixing the mustard, dill, vinegar and olive oil together with a pinch of salt. Thinly slice the avocado and apple and throw into the dressing with the shallot, stirring well to combine.
Heat the oil or butter in a frying pan on a medium heat. Throw in the capers and stir for 30 seconds, then move them to the edges of the pan and throw in the trout, skin side down. Sprinkle over a little salt and cook for 5 minutes until the skin is crisp, then flip the fish over and cook for another minutes or so until almost cooked through. The cooking time will depend on the thickness of the fillet, but look for golden skin, a bronzed top and flesh that is opaque all the way through.
Rinse the cucumber. Drain and pat dry with some kitchen paper, then mix in with the salad. Divide the salad among two plates and serve with the fish and a sprinkle of capers.
Madeleine Shaw's Ready, Steady, Glow! Fast, Fresh Food Designed For Real Life (Orion Books, £20)