Clean and pin bone the ocean trout, make 3 scores on the skin side of trout at the thick end only.
Mix all dry ingredients together with dill and zest of the grapefruits.
Place one fillet on tray lined with cling film and foil, cover fillet with some of curing mixture with less on the tail end then pour over half the juice, then cover with remaining curing mixture and top with fillet and remaining juice.
Wrap the fillet in the foil and cling film and place in fridge for 24 hours. Turn the fillet after 24 hours and leave for another 24 hours.
Remove the fillet from the curing mixture and wash the fillets under cold water.
Thinly slice the ocean trout and remove the blood line, place in the fridge ready to make the parcels.
Peel avocados and puree with lemon juice, add shallots then fold through the whipped cream, crab meat and herbs.
Season to taste.
Place sliced ocean trout on silicon paper.
Put about 30 – 40g of mousse on ocean trout and fold over to form a parcel. Trim off any excess trout.
Prep baby leaves and wash in iced water.
Combine all ingredients to make dressing.
Place crab and grapefruit pieces in bowl and dress with a little dressing.
Place trout parcel in bowl, top with crab and grapefruit, add a little dressing around the outside and top with baby leaves and serve.