1. Rinse the rice in cold running water, then place in a lidded saucepan and cover with cold water to reach two centimetres above the level of the rice. Add salt, bring to the boil, clamp the lid on tightly, and place on a very low heat for 18 minutes.

2. While the rice cooks, heat the oil in a heavy frypan and cook the onions, garlic, cumin, cinnamon and paprika over low heat for 15 to 20 minutes, stirring occasionally until soft and lightly golden. Raise the heat and fry the onions, tossing well, until darkly golden and frizzled.

3. Remove any skin and bones from the trout, and break up the meat into chunks.

4. Heat the lentils in a small pan of simmering water. Place the trout in a sieve and steam it above the lentil water for three minutes or so to heat through. Remove and drain the lentils. Fluff up the rice with a fork, and fold in the lentils, half the cooked onions, half the dill, sea salt and pepper. Serve on warmed plates, topped with the smoked trout, remaining onions and dill, lemon wedges and a drizzle of extra virgin olive oil.

TIP
For a side dish, try broad beans dressed with yoghurt, tahini, capers and mint.