Cucumber-Avocado Salad with Smoked TroutPornchai Mittongtare
Recipe information
Yield
Makes 4 appetizer servings
Ingredients
1 medium hothouse cucumber
2 medium pickling cucumbers
3 tablespoons unseasoned rice vinegar
1 1/2 tablespoons chopped fresh dill
1 tablespoon honey
1 avocado, halved, pitted, peeled
2 teaspoons fresh lemon juice
6 ounces smoked trout fillets, broken into bite-size pieces
Fresh dill sprigs
Preparation
Step 1
Peel and halve all cucumbers lengthwise, then remove seeds, reserving 1 cup peel and 1/4 cup seeds. Cut cucumbers into 1 1/2x1/4-inch strips. Place in medium bowl. Finely chop reserved cucumber peel and seeds in processor. Add 1/4 cup of chopped peel mixture to bowl with cucumber strips. Whisk vinegar, dill, and honey in small bowl to blend. Add to cucumber strips and toss to coat.
Step 2
Using fork, mash avocado in another small bowl; mix in lemon juice. Season with salt and pepper. Add avocado to cucumber mixture and toss to blend. Season to taste with salt and pepper.
Step 3
Divide cucumber salad among 4 plates. Arrange smoked trout alongside. Garnish with dill sprigs.
