This super-springy starter comes together in minutes.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
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 any bones. Add the scallions and gently toss to combine. Season to taste with salt and pepper.
Make a bed of the cucumbers on a large platter (or divide them among 8 small plates); top with the trout mixture. Garnish with a dill sprig and serve with the toast.
Delicious! I made it for concerts in the park. Used persian cuc's, unpeeled, just cut them in long strips and used as the bed for the trout. Great flavor! Would even be good with the cucumber chopped and use the creme fraiche, lemon, dill as dressing.
A big bite of Spring on your plate! Made this for 20 people on Easter and it was a huge hit. The components were made ahead of time, I just had to toss the cukes and trout with their respective dressings, and plate it for serving. We went with family style on one big platter. To stretch the recipe, you can increase the cucumber portion without diluting the impact of the trout. If you can't find smoked trout, make sure you use a mild smoked fish. For example, I think smoked salmon would be way to strong a flavor for the rest of the salad. A friend made this with smoked whitefish and says it was great. This will be on our spring/summer table many more times.
Experience Paris like a local in this special episode of Moveable Feast with Fine Cooking. Host Pete Evans pays a visit to two culinary icons: chefs Patricia Wells and Guy…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?