For this dish to shine you need the freshest Ocean trout possible as it is a simple and raw dish. Thinly slice the belly and reserve in fridge

On a Mandolin or with a sharp knife thinly slice one red radish, the watermelon radish, black radishes and breakfast radishes, put in a container and add some cold water to crisp up the radishes, then put them in the fridge. Meanwhile in a pot add the vinegar, water, salt, sugar, mustard seeds, bay leaf and peppercorns bring to a simmer, ¼ the left over red radishes and add to the pickle liquid, pour into a container and let pickle for at least 16 hours, the longer the better for a softer texture and more developed flavour.

Juice the grapefruits and add juice to a bowl, add the rest of the ingredients and stir well.

Decoratively place the Huon Ocean Trout and roe on the plate, add the radishes and flowers, dress the trout and serve.