1. Place trout in a bowl and roughly break up into flakes with a fork. Add remaining rillettes ingredients and mash together using the fork, then use a spoon to thoroughly combine. Adjust lemon and salt to your taste. The mixture should be creamy but firm enough to shape into balls or quenelles. Refrigerate for 30 minutes or, even better, overnight.

2. Preheat oven to 180C fan-forced (200C conventional).

3. To make crostini, brush the baguette slices with olive oil, sprinkle with salt. Turn and repeat, then bake for 8 minutes, turning after 5 minutes, or until crisp. Cool on the tray.

4. To assemble, place 8 cucumber slices on a plate in a circle, overlapping slightly, and 1 in the middle. Place a mound of rillettes in the centre – in a quenelle shape using 2 dessert spoons (if I can do it, you can too!). Place a stack of crostini on the side. Garnish with sprigs of dill and serve immediately.

*Not to be confused with cold-smoked trout, which comes in wet slices, hot-smoked trout has the texture of cooked fish. Sometimes it comes with the skin on. To use, remove and discard the skin and break the flesh into chunks, looking out for rogue bones.