Heat the oven to 190C/170C/gas 5. Tear the sourdough into chunks, drizzle with 2 tbsp of the olive oil, sprinkle with salt and pepper, then toss to coat using your hands. Tip onto a baking sheet and bake for 12-15 mins until you have golden, crisp croutons. Set aside.

Meanwhile, boil the eggs in a pan of salted water for 7 mins, then plunge straight into an ice bath.

Put the yogurt, lemon zest and juice, sesame oil, chives, dill, gomashio and the remaining 1 tbsp olive oil in a large bowl. Whisk to combine and season well.

Mix the sliced cucumber into the dressing with most of the croutons and half of the trout. Spread over a serving platter and top with the remaining trout, flaked into chunks, some croutons and the halved eggs. Grind over a little black pepper, sprinkle with the reserved dill sprigs, then serve straightaway.