Ingredients Jump to Instructions ↓

  1. 1 Hothouse cucumber (medium)

  2. 2 Pickling cucumbers (medium)

  3. 3 tablespoons 45ml Unseasoned rice vinegar

  4. 1 1/2 tablespoons 22ml Chopped fresh dill

  5. 1 tablespoon 15ml Honey

  6. 1 Avocado - halved, pitted,

  7. And peeled

  8. 2 teaspoons 10ml Fresh lemon juice

  9. 6 oz 170g Smoked trout fillets - broken bite size

  10. Fresh dill sprigs

Instructions Jump to Ingredients ↑

  1. Peel and halve all cucumbers lengthwise, then remove seeds, reserving 1 cup peel and 1/4 cup seeds. Cut cucumbers into 1 1/2- by 1/4-inch strips. Place in medium bowl.

  2. Finely chop reserved cucumber peel and seeds in processor. Add 1/4 cup of chopped peel mixture to bowl with cucumber strips.

  3. Whisk vinegar, dill, and honey in small bowl to blend. Add to cucumber strips and toss to coat.

  4. Using fork, mash avocado in another small bowl; mix in lemon juice. Season with salt and pepper. Add avocado to cucumber mixture and toss to blend. Season to taste with salt and pepper.

  5. Divide cucumber salad among 4 plates. Arrange smoked trout alongside. Garnish with dill sprigs.

  6. This recipe yields 4 appetizer servings.


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