serves 4
ingredients
1⁄2 large cucumber
salt
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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