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Author Notes: This recipe for all of us who call the lakeshore a home. Fresh smoked lake trout is one of the best things on earth and its buttery light texture goes very well with a quick pickled cucumbers and a glass of white wine. —Iglika Petrova/Sprig of Thyme
Makes 4 large toasts
- 5 Medium fresh cornichons, or one medium-sized seedless cucumber
- 1 Medium size red onion, thinly sliced
- 1/2 cup White wine vinegar
- 2 tablespoons Granulated sugar
- 1/2 teaspoon Salt
- 1/2 teaspoon Mustard seeds
- 1 Small container (8 oz) full fat sour cream
- 2 tablespoons Capers, chopped
- 1/2 Lime, zested and juiced
- 1 Whole lake smoked trout (about 1-1.5 lbs.), flaked and bones removed
- 4 Large bread slices from a thick-crusted loaf
- 5-6 sprigs Fresh dill
- Make the marinated cucumber salad: Peel and thinly slice the cucumbers (vegetable peeler is perfect for this job) and place them in a medium size bowl along with the next 5 ingredients. Cover and place in the refrigerator for at least 3 hours, or overnight.
- Make the sour cream sauce by mixing the sour cream, chopped capers, lime juice and zest in a medium bowl. Lightly season with salt and pepper (keep in mind that the smoked trout contains a good amount of salt).
- Toast the bread slices by popping them into the toaster.
- Spread each toast with 1/4 cup of the sour cream sauce, then top with 1/4 of the smoked trout flakes. Finish by adding your desirable amount of marinated onions and cucumbers and top with a sprig of fresh dill.
- This recipe was entered in the contest for Your Best Recipe for the Shore