Celebrate the colder seasons with this beautiful whole smoked trout meal with lashings of creme fraiche.
Ingredients
- 2 teaspoons grated lemon zest
- 200ml creme fraiche or sour cream
- 2 whole smoked trout (see note), skin removed
- Pumpernickel bread (see note), to serve
Pickled cucumber
- 2 telegraph cucumbers, halved
- 1 tablespoon caster sugar
- 100ml white wine vinegar
- 1 tablespoon pickling spice or whole black peppercorns
- 1/4 cup chopped dill, plus sprigs to garnish
Method
- Step 1Use a vegetable peeler or mandoline slicer to cut thin strips from the cucumber halves, discarding the seeds when you get to the centre. Place in a colander in the sink and sprinkle with 1 tablespoon salt. Stand for 30 minutes, then rinse well in cold water. Squeeze to remove excess liquid and pat dry with paper towel.
- Step 2Combine sugar, vinegar, spice and 2 tablespoons chopped dill in a bowl, stirring to dissolve sugar. Add the cucumber and set aside at room temperature for 1 hour to pickle.
- Step 3Meanwhile, stir the lemon zest and the remaining dill into the creme fraiche, then cover and chill until required.
- Step 4Garnish each trout with the extra dill sprigs, then serve with pickled cucumber, creme fraiche and slices of pumpernickel.
- Low carb
- Low kilojoule
- Low sugar
- Lower gi
Nutrition
1260 kj
Energy
21g
Fat Total
13g
Saturated Fat
2g
Fibre
18g
Protein
106mg
Cholesterol
488.26mg
Sodium
8g
Carbs (sugar)
8g
Carbs (total)
All nutrition values are per serve
Notes
Whole smoked trout are available from fishmongers and delis, or use 4 smoked trout fillets. Pumpernickel is from delis and selected supermarkets. Pickling spice is from spice shops and delis
- Author: Valli Little
- Image credit: Amanda McLauchlan
- Publication: delicious.
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