Snowy mountains smoked trout with pickled cucumber

Recipes / Fish

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

Recipe «Snowy mountains smoked trout with pickled cucumber» 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: 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.

Ingredients:

  • 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 

Instructions

  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.