Smoked Trout Salad with Creamy Cucumbers, Scallions, and Dill

Smoked Trout Salad with Creamy Cucumbers, Scallions, and Dill
Photo by Pernille Pedersen

Ingredients

  • Freshly ground black pepper
  • 8 (¼-inch-thick) slices sourdough toast, for serving
  • 6 Tbs. extra-virgin olive oil
  • 1 lb. smoked trout, skin removed
  • 4 medium scallions, thinly sliced
  • ¼ cup fresh lemon juice
  • ½ cup crème fraîche
  • + 3 more ingredients
    • 2 Tbs. chopped fresh dill, plus sprigs for garnish
    • 1 medium English cucumber, peeled, halved lengthwise, seed core removed, and thinly sliced (2 cups)
    • Kosher salt

In a medium bowl, mix the cucumber with the crème fraîche and 2 Tbs. of the lemon juice. Add the dill and season to taste with salt. In a large bowl, whisk the remaining 2 Tbs. lemon juice with the olive oil and a pinch of salt. In the bowl, flake the trout into chunks, making sure to remove an...

View full recipe at Fine Cooking

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