Smoked Trout and Pickled Cucumber Salad

For the pickles

1 tbsp sugar

100ml white wine vinegar

1 tsp salt

½ cucumber, finely sliced (on a mandoline, ideally)

5 breakfast radishes, finely sliced (on a mandoline, ideally)

hot smoked trout (see recipe)

200ml olive oil

3 sprigs thyme

2 garlic cloves, peeled

For the salad

6 tbsp good-quality olive oil

2 tbsp Dijon mustard

2 tbsp white wine vinegar

1 bunch watercress (about 80g)

juice of ½ lemon

extra virgin olive oil, to finish

4 sprigs chervil, leaves picked

4 sprigs dill, leaves picked