Chilled cucumber and dill soup with smoked trout

Serves 4 Prep time 10 mins, cook 3 mins Chill cucumber and yoghurt before you begin.

Heat oil in a large saucepan over medium heat, add garlic, onion and fennel seeds and cook for 3 minutes or until onion softens. Transfer onion mixture to a food processor, add cucumber, yoghurt and dill, process until smooth, season to taste with sea salt and freshly ground black pepper, then refrigerate.

Meanwhile, for salad, combine ingredients and 2 tsp sea salt in a bowl, toss to combine, stand for 10 minutes, then drain.

To serve, ladle soup into bowls, top with salad and trout and serve with bagel slices.