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
Ingredients
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5
Medium fresh cornichons, or one medium-sized seedless cucumber
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1
Medium size red onion, thinly sliced
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1/2 cup
White wine vinegar
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2 tablespoons
Granulated sugar
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1/2 teaspoon
Salt
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1/2 teaspoon
Mustard seeds
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1
Small container (8 oz) full fat sour cream
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2 tablespoons
Capers, chopped
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1/2
Lime, zested and juiced
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1
Whole lake smoked trout (about 1-1.5 lbs.), flaked and bones removed
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4
Large bread slices from a thick-crusted loaf
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5-6 sprigs
Fresh dill
Directions
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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.
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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).
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Toast the bread slices by popping them into the toaster.
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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.
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