Friday, May 23, 2008

Smoked Trout With Cucumber & Cumin

Smoked trout with cucumber and cumin
serves 4

1/2 large cucumber
1 tablespoon cumin seeds
250g/9oz smoked trout fillets,
flaked into large pieces
150g/5oz crème fraîche

• Peel the cucumber, cut it in half lengthways and scoop out the seeds using a teaspoon. Cut the flesh into thin strips, put in a colander and sprinkle with salt. Leave for 30 minutes.
• Dry-fry the cumin seeds in a frying pan over a medium-high heat until toasted and aromatic.
• Rinse the cucumber under cold running water, drain and pat dry with kitchen paper. Put in a bowl, and sprinkle with the toasted cumin seeds. Mix in the crème fraîche.
• Serve at room temperature, with the pieces of flaked trout on top of the cucumber mixture.

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