Smoked trout and sea bass crudo with pickled radishes and salmon roe

Prepare 275g radishes several days before you want to use them. Trim them top and bottom. Wash well – it’s vital that all trace of dirt is removed – then halve lengthways and layer in a sieve with 25g sea salt flakes and about a dozen ice cubes, set over a bowl to catch the water. Leave for an hour, then pat the radishes dry with kitchen paper.