Snowy mountains smoked trout with pickled cucumber

Cooking Fish Snowy mountains smoked trout with pickled cucumber

Celebrate the colder seasons with this beautiful whole smoked trout meal with lashings of creme fraiche.

Lables: Low carb Low kilojoule Low sugar Lower gi Egg free Peanut free Shellfish free Tree nut free
  1. Use a vegetable peeler or mandoline slicer to cut thin strips from the cucumber halves, discarding the seeds when you get to the centre. Place in a colander in the sink and sprinkle with 1 tablespoon salt. Stand for 30 minutes, then rinse well in cold water. Squeeze to remove excess liquid and pat dry with paper towel.
  2. Combine sugar, vinegar, spice and 2 tablespoons chopped dill in a bowl, stirring to dissolve sugar. Add the cucumber and set aside at room temperature for 1 hour to pickle.
  3. Meanwhile, stir the lemon zest and the remaining dill into the creme fraiche, then cover and chill until required.
  4. Garnish each trout with the extra dill sprigs, then serve with pickled cucumber, creme fraiche and slices of pumpernickel.

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2 tsp grated lemon zest
200ml creme fraiche or sour cream
2 whole smoked trout , skin removed
Pumpernickel bread , to serve
2 telegraph cucumbers, halved
1 tbsp caster sugar
100ml white wine vinegar
1 tbsp pickling spice or whole black peppercorns
1/4 cup chopped dill, plus sprigs to garnish

Adv

Autors
Preparation time
1:10
Cooking time
Difficulty
Medium
Serves
people
Method
Baking
Category
Fish
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