Name: Smoked ocean trout and mesclun with creme fraiche and dill sauce
Prep time: 20 min
Total time: 20 min
Yield: 1
Ingredients: 80g mesclun (baby salad leaves); 1 large Lebanese cucumber, thinly sliced into strips using a vegetable peeler; 400g (about 24 slices) smoked ocean trout; 200g packet snack-size lavash crispbreads (see note); 200g creme fraiche or light sour cream; 1 tsp finely grated lemon rind; 21.00 gm lemon juice; 17.70 gm Dijon mustard; 62.50 ml roughly chopped dill sprigs

Smoked ocean trout and mesclun with creme fraiche and dill sauce

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Prep Time:
20 minutes

Cook Time:

Total Time:
20 minutes

Vibrant smoked trout starter bursting with colorful flavors.

Ingredients:

80g mesclun (baby salad leaves)
1 large Lebanese cucumber, thinly sliced into strips using a vegetable peeler
400g (about 24 slices) smoked ocean trout
200g packet snack-size lavash crispbreads (see note)
200g creme fraiche or light sour cream
1 tsp finely grated lemon rind
21.00 gm lemon juice
17.70 gm Dijon mustard
62.50 ml roughly chopped dill sprigs

Instructions:

To make the creme fraiche and dill sauce, mix creme fraiche or light sour cream with lemon rind, lemon juice, Dijon mustard, and chopped dill. Season with sea salt and freshly ground black pepper. In a large bowl, whisk 2 tablespoons of the sauce with 2 teaspoons of cold water to create a light dressing. Toss the mesclun and cucumber strips in the dressing until well combined. Enjoy!
Spoon the rest of the creme fraiche sauce into 4 small serving dishes. Place around 6 slices of smoked ocean trout on each plate and serve with the salad, lavash crispbread, and creme fraiche sauce dishes.

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