Fish Easy Entrees

Smoked ocean trout and mesclun with creme fraiche and dill sauce

Name: Smoked ocean trout and mesclun with creme fraiche and dill sauce
Prep time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 80g mesclun (baby salad leaves); 1 large Lebanese cucumber, thinly sliced into strips using a vegetable peeler; 400g (about 24 slices) smoked ocean trout; 200g packet snack-size lavash crispbreads; 200g creme fraiche or light sour cream; 1 teaspoon finely grated lemon rind; 1 tablespoon lemon juice; 3 teaspoons Dijon mustard; 1/4 cup roughly chopped dill sprigs

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20m

Smoked ocean trout and mesclun with creme fraiche and dill sauce

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A beautiful combination of colours and flavours make this smoked trout an eye-catching starter.

80g mesclun (baby salad leaves)
1 large Lebanese cucumber, thinly sliced into strips using a vegetable peeler
400g (about 24 slices) smoked ocean trout
200g packet snack-size lavash crispbreads

Creme fraiche and dill sauce

200g creme fraiche or light sour cream
1 teaspoon finely grated lemon rind
1 tablespoon lemon juice
3 teaspoons Dijon mustard
1/4 cup roughly chopped dill sprigs

Method

1.

For the creme fraiche and dill sauce, combine the creme fraiche or light sour cream, lemon rind, lemon juice, Dijon mustard and chopped dill in a small bowl. Mix well, then season to taste with sea salt and freshly ground black pepper. Place 2 tablespoons of the creme fraiche sauce and 2 teaspoons of cold water in a large bowl, then whisk to form a loose dressing. Add the mesclun and the cucumber strips to the bowl, then toss to combine.
2.

Divide the remaining creme fraiche sauce among 4 small serving dishes. Arrange about 6 slices of smoked ocean trout on each serving plate and serve with the salad, lavash crispbread and creme fraiche sauce dishes.

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