Name: Snowy mountains smoked trout with pickled cucumber
Prep time: 70 min
Total time: 70 min
Yield: 1
Ingredients: 2 tsp grated lemon zest; 200ml creme fraiche or sour cream; 2 whole smoked trout (see note), skin removed; Pumpernickel bread (see note), to serve; 2 telegraph cucumbers, halved; 20.00 gm caster sugar; 100ml white wine vinegar; 20.00 ml pickling spice or whole black peppercorns; 62.50 ml chopped dill, plus sprigs to garnish

Snowy mountains smoked trout with pickled cucumber

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Prep Time:
70 minutes

Cook Time:

Total Time:
70 minutes

Indulge in a stunning smoked trout dish topped with creamy creme fraiche, perfect for the cooler months.

Ingredients:

2 tsp grated lemon zest
200ml creme fraiche or sour cream
2 whole smoked trout (see note), skin removed
Pumpernickel bread (see note), to serve
2 telegraph cucumbers, halved
20.00 gm caster sugar
100ml white wine vinegar
20.00 ml pickling spice or whole black peppercorns
62.50 ml chopped dill, plus sprigs to garnish

Instructions:

Slice cucumber halves into thin strips using a vegetable peeler or mandoline, discarding the seeds from the center. Place in a colander, sprinkle with 1 tablespoon salt, and let sit for 30 minutes. Rinse under cold water, squeeze out excess liquid, and pat dry with paper towel.
In a bowl, mix sugar, vinegar, spice, and 2 tablespoons of chopped dill until the sugar is dissolved. Add the cucumber and let it sit at room temperature for 1 hour to pickle.
Mix the lemon zest and the rest of the dill into the creme fraiche, cover, and refrigerate until needed.
Top each trout with the remaining dill sprigs and serve with pickled cucumber, creme fraiche, and pumpernickel slices.

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