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1
Chop sea trout fillets in quarter-inch cubes without crushing the flesh of the fish and make sure there are no small bones.
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2
Put fish in large bowl with salt, sugar, lemon juice, aquavit, dill, shiso leaves and chives.
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3
Toss gently.
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4
The fish can be served immediately or prepared in advance and allowed to marinate for 12 to 24 hours.
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5
When ready to serve, divide the fish into six equal portions to create little towers in the center of six large individual plates (a one-and-one-half-inch ring mold can be used.)
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6
Peel and halve the avocado, removing the stone, and cut each half into three.
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7
Cut each section into thin slices, leaving the narrow end intact.
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8
Spread it out in a fan shape on each plate to one side of the fish and sprinkle with lime juice.
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9
Cut slice from top and bottom of the orange and grapefruit.
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10
Cut through the peel and pits in strips around each fruit and remove it.
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11
Work over a large bowl to catch the juice and segments.
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12
Segment the fruit by cutting between the flesh and membrane.
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13
Squeeze any remaining juice from membranes.
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14
Divide sections equally among the six plates.
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15
Garnish fish with sprigs of dill and torn shiso leaves.
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16
Sprinkle a teaspoon of olive oil over and around each plate and pour a little of the reserved fruit juice on the avocado and fruit sections.
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17
Serve immediately.
