Recipe: Smoked Trout with Cucumber and Black Radish

Name: Smoked Trout with Cucumber and Black Radish
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4 servings
Ingredients: Thin slices of wild smoked trout, julienne strip cucumber, and black radish for 4 servings:; 200 g (7 oz) of thin slices of French wild smoked trout; 1 small black radish, peeled and cut into thin julienne strips; 1 small garden cucumber, cut into thin julienne strips; a handful of organic green soybeanscoarse sea saltfine salt1/2 teaspoon of wasabi; rapeseed oillime juice

By chef patrick Asfaux 4.4/5 (15 reviews) · 🍳 28 made it

Prep 15 min

Cook 5 min

Total 20 min

Servings 4 serv.

Ingredients for 4 servings

Adjust for

servings

Thin slices of wild smoked trout, julienne strip cucumber, and black radish for 4 servings:
200 g (7 oz) of thin slices of French wild smoked trout
1 small black radish, peeled and cut into thin julienne strips
1 small garden cucumber, cut into thin julienne strips

a handful of organic green soybeanscoarse sea saltfine salt

1/2 teaspoon of wasabi

rapeseed oillime juice

Step-by-step directions

1 Mix the two juliennes in a colander, sprinkle them with coarse sea salt, and let them drain for 30 minutes on a plate. Then rinse them under cold water.

2 In a salad bowl, combine the wasabi, a few drops of lime juice, and dilute with 2 tablespoons of rapeseed oil. Add a pinch of salt, then gently mix in the julienned vegetables and soybeans.

3 Arrange the fine slices of smoked trout in the center of the plate, surrounding them with the julienned mixture. Serve with some warm blinis and a dollop of horseradish cream.