Smoked ocean trout and mesclun with creme fraiche and dill sauce

A beautiful combination of colours and flavours make this this smoked trout an eye-catching starter.

Recipe «Smoked ocean trout and mesclun with creme fraiche and dill sauce» presented in category Recipes / Fish, to prepare this dish you will need no more minutes. To make this dish at home by prescription from the author Gomer would need: 80g mesclun, 1 large Lebanese cucumber, thinly sliced into strips using a vegetable peeler, 400g smoked ocean trout, 200g packet snack-size lavash crispbreads, 200g creme fraiche or light sour cream , 1 tsp finely grated lemon rind, 1 tbsp lemon juice, 3 tsp Dijon mustard , 1/4 cup roughly chopped dill sprigs.

Ingredients:

• 80g mesclun 
• 1 large Lebanese cucumber, thinly sliced into strips using a vegetable peeler 
• 400g smoked ocean trout 
• 200g packet snack-size lavash crispbreads 
• 200g creme fraiche or light sour cream 
• 1 tsp finely grated lemon rind 
• 1 tbsp lemon juice 
• 3 tsp Dijon mustard 
• 1/4 cup roughly chopped dill sprigs 

Instructions

1. 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.
2. 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.