Place all ingredients for the cure/seasoning mix in thermomix or food processor and blitz on high for 30 seconds to combine. Place trout in non-reactive tray such as clay, enamel, glass, plastic, or stainless steel and sprinkle evenly with curing mix. Refrigerate for 40 minutes.
Chop up rye bread into smaller pieces and blitz in thermomix or food processor to create a crumby texture. Stir through melted butter and season with salt, then keep warm/room temperature.
Place all ingredients for the pickling liquid in a pot and simmer for 10 minutes. Drop in your favourite veg to pickle. These will keep for weeks.
For the sorrel cream blend sorrel with water until smooth. Remove from thermomix or food processor and strain excess water. Blend cream cheese until smooth, add sorrel and season with salt.
Mix together molasses and miso. Wash off ocean trout and pat dry then place on baking paper on oven tray. Brush liberally with molasses glaze.
Place in 180 degree oven for 15-20 minutes. Lift carefully onto serving platter (or if it breaks up, break the whole thing up as if you meant to....).
To serve sprinkle over the rye crumb, dot randomly with ‘splodges’ of the sorrel cream, place your preferred pickled veg over the top and garnish with a variety of mixed soft herbs.