Smoked Trout

Ingredients

• 2 small cucumbers
• 2 shallots
• 5 sprigs dill
• 2 tbsp butter
• 2 tbsp white wine vinegar
• 2 tbsp crème fraîche
• 2 tsp horseradish (from jar)
• Salt
• white pepper from mill
• 250 g smoked trout fillet (4 fillets)

Instructions

1. 1.

   Peel the cucumbers, cut them lengthwise in half and remove the seeds with a melon baller or teaspoon. Slice the halves into rounds. Peel and finely chop the shallots; wash and dry the dill, shaking off excess water. Set aside four dill sprigs for garnish. Wrap the remaining dill stems in damp kitchen paper and place in the vegetable drawer of the fridge. Trim the tips from the leftover stems and finely chop them.

2. 2.

   Melt the butter in a pan and sauté the shallots until translucent. Add the cucumber rounds and cook for 2 minutes over medium heat.

3. 3.

   Whisk together the vinegar, crème fraîche, and horseradish; pour over the cucumbers and simmer covered for 3 minutes. Stir in the chopped dill and season with salt and white pepper.

4. 4.

   Arrange the cucumber slices on four plates. Place the smoked trout fillets on top, garnish with dill sprigs, and serve.