Place the thin slices of trout on a bed of ice. Season lightly with sea salt.
Pour the crushed glacial ice in a wide-brimmed glass. Chop the juniper berries and fennel seeds coarsely. Sprinkle the spices and freshly ground pepper over the ice. Fill the glass with Vikingfjord vodka. Garnish with finely grated lemon zest.
Serve the drink with a mouthful of trout sashimi.