This was a fabulous appetizer that was shared at our April Food and Wine Dinner. It could also be served over salad greens for a light and refreshing summer dinner. It will be my next go to, I loved the flavors created by the smoked trout, lemon and dill.
We served this with a Villa Des Anges Old Vines 2014 Rose from France.
Serves 8
Ingredients:
1 medium cucumber, peeled, halved lengthwise, remove seeds and thinly slice
1/2 cup crème fraiche (or use low fat or fat free Greek yogurt)
1/4 cup lime juice
2 tablespoons fresh dill, plus extra for garnishing
Kosher salt and freshly grated black pepper to taste
4 medium scallions, thinly sliced
6 tablespoons extra virgin olive oil
1 pound smoked trout, skin and bones removed
Toast points for serving (we used sliced sour dough bread without toasting)
Instructions:
In a medium bowl mix cucumber with crème fraiche, 1/2 of the lemon juice and dill. Season to taste with salt.
In another medium bowl, whisk the lemon juice and olive oil together. Add the flaked trout and scallions. Season with salt and pepper. You will not need a lot of salt since smoked trout can be a little salty. Taste first.
Serve the toast or bread slices with the two toppings. Place on spoonful of the cucumbers on the bread then top with the trout mixture. Garnish with more dill.