Recipe: Smoked Trout with Cucumber and Black Radish

Name: Truite fumée concombre et radis noir
Prep time: 15 min
Cook time: 5 min
Total time: 80 min
Yield: 4 portions
Ingredients: 200 g de tranches fines de truite fumée sauvage française; 1 petit radis noir épluché et taillé en fine julienne; 1 petit concombre de jardin taillé en fine julienne; quelques graines de soja vertes bios; gros sel de mer sel fin; 1/2 cuiller à café de wasabi; huile de colza; jus de citron vert

By chef patrick ★ ★ ★ ★ ★ 4.4/5 (15 reviews) Starters

Prep 15 min

Cook 5 min

Rest 1h

Total 1h20

Servings 4 serv.

Ingredients for 4 servings

Thin slices of wild smoked trout, julienne strip cucumber, and black radish for 4 servings:
200 g 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.

Truite Truite fumée