Five simple ingredients are combined to create this creamy yet refreshing salad.
- Cut cucumbers in half lengthways then, using a teaspoon, scoop out and discard seeds. Place halves in a sieve over a bowl. Sprinkle with 1 teaspoon salt then stand for 20 minutes. Rinse cucumbers then pat dry. Cut cucumbers diagonally into 5mm-thick slices. Place in a bowl.
- Thinly peel rind from lemon in long, thin strips then cut into fine shreds. Peel and discard white pith from lemon. Cut lemon into thin rounds then finely chop. Add lemon rind, lemon flesh and creme fraiche to cucumbers.
- Heat oil in a small frying pan over medium heat. Add capers. Cook for 2 minutes or until crisp then drain on paper towels. Add 1/2 the capers to cucumber mixture. Toss to combine. Spoon into a bowl and top with remaining capers. Serve with trout.
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