Ingredients

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

Calories (kcal) : 440
Fat Calories (kcal): 180
Fat (g): 20
Saturated Fat (g): 6
Polyunsaturated Fat (g): 2.5
Monounsaturated Fat (g): 10
Cholesterol (mg): 95
Sodium (mg): 990
Carbohydrates (g): 39
Fiber (g): 2
Protein (g): 25

Preparation

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 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.

(2 ratings) Read Reviews

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Ingredient Spotlight

IN THIS RECIPE
English Cucumbers
IN THIS RECIPE
Crème Fraîche
IN THIS RECIPE
Lemons
FEATURED
Chinese Black Rice

Reviews

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Reviews (2 reviews)

butta211 | 07/08/2011
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.
kersey | 04/26/2011
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.

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What We're Cooking Now

Name: Smoked Trout Salad with Creamy Cucumbers, Scallions, and Dill
Yield: 8 servings
Cuisine: Jewish
Ingredients: 1 medium English cucumber, peeled, halved lengthwise, seed core removed, and thinly sliced (2 cups); 1/2 cup crème fraîche; 1/4 cup fresh lemon juice; 2 Tbs. chopped fresh dill, plus sprigs for garnish; Kosher salt; 6 Tbs. extra-virgin olive oil; 1 lb. smoked trout, skin removed; 4 medium scallions, thinly sliced; Freshly ground black pepper; 8 (1/4-inch-thick) slices sourdough toast, for serving