To make the sugar-cured trout, place the fish fillet in a non-metallic dish. Mix together the salt, sugar and lime zest and juice and spread the mixture over the flesh of the fish. Cover the dish in cling film and place a board on top, weighing it down with a couple of tins. Refrigerate for 24 hours.
After curing, remove, rinse briefly and slice into small chunks. Mix in a bowl with all the fennel salad ingredients, season with salt and pepper and set aside until ready to serve.
To make the blinis, melt the butter and place in a bowl with the milk and eggs. Beat well. Place the remaining ingredients in a large mixing bowl, create a well in the centre and pour in the liquid. Mix together lightly until just combined and there are no lumps. Heat a frying pan until hot and add a drizzle of oil. Spoon small dollops of the batter into the pan and cook for 2–3 minutes on each side.
To make the oil-poached slices, gently warm the olive oil in a deep saucepan with the coriander seeds, star anise and peppercorns. When the oil reaches around 40C, slide in the fish slices and remove from the heat. Allow to poach for around 5–6 minutes, turning the slices over midway through, until they have changed colour and are cooked through.
Serve the fish slices with the sugar-cured trout salad, blinis and the crème fraîche.