Cucumber, dill, smoked trout & sesame salad
Put cucumber centre stage in this smoked trout salad with eggs and sourdough croutons. It’s a great way to showcase homegrown cucumbers a little differently
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Prep:10 mins
Cook:15 mins
- Serves 4
- Easy
Nutrition per serving
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kcal 478
-
fat 29g
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saturates 8g
-
carbs 24g
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sugars 0g
-
fibre 3g
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protein 28g
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salt 2.08g
Ingredients
- 150g sourdough , torn into chunks
- 3 tbsp olive oil
- 4 eggs
- 5 tbsp thick Greek yogurt
- 1 lemon , zested and juiced
- ½ tsp sesame oil
- 10g chives , finely chopped
- 10g dill , most roughly chopped, a few sprigs reserved
- 2 tbsp gomashio (use white roasted sesame seeds if you can’t find it)
- 2 cucumbers , sliced into coins
- 160g hot smoked trout fillets
Method
Heat the oven to 190C/170C/gas 5. Tear the sourdough into chunks, drizzle with 2 tbsp of the olive oil, sprinkle with salt and pepper, then toss to coat using your hands. Tip onto a baking sheet and bake for 12-15 mins until you have golden, crisp croutons. Set aside.
Meanwhile, boil the eggs in a pan of salted water for 7 mins, then plunge straight into an ice bath.
Put the yogurt, lemon zest and juice, sesame oil, chives, dill, gomashio and the remaining 1 tbsp olive oil in a large bowl. Whisk to combine and season well.
Mix the sliced cucumber into the dressing with most of the croutons and half of the trout. Spread over a serving platter and top with the remaining trout, flaked into chunks, some croutons and the halved eggs. Grind over a little black pepper, sprinkle with the reserved dill sprigs, then serve straightaway.
