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
4 large toasts
Medium fresh cornichons, or one medium-sized seedless cucumber
Medium size red onion, thinly sliced
White wine vinegar
Small container (8 oz) full fat sour cream
Lime, zested and juiced
Whole lake smoked trout (about 1-1.5 lbs.), flaked and bones removed
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.