A beautiful combination of colours and flavours make this this smoked trout an eye-catching starter.
- For the creme fraiche and dill sauce, combine the creme fraiche or light sour cream, lemon rind, lemon juice, Dijon mustard and chopped dill in a small bowl. Mix well, then season to taste with sea salt and freshly ground black pepper. Place 2 tablespoons of the creme fraiche sauce and 2 teaspoons of cold water in a large bowl, then whisk to form a loose dressing. Add the mesclun and the cucumber strips to the bowl, then toss to combine.
- Divide the remaining creme fraiche sauce among 4 small serving dishes. Arrange about 6 slices of smoked ocean trout on each serving plate and serve with the salad, lavash crispbread and creme fraiche sauce dishes.
You may need it
Store Spice Organizer
Food Storage Container Set
Kitchen Utensil Set