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Cucumber Salad with Trout Two Ways and Sesame Yogurt
This dish is deceivingly simple, as long as you get the right ingredients, it can be executed for the home cook seamlessly. This salad started as a play on the classic “Cucumber, yogurt and smoked fish” combination, but at dinnertable in NYC, their team adds in a unique Japanese twist: mixing in sesame yogurt, marinated trout roe, and a seaweed (hijiki) dressing.
Ingredients
- 3 persian cucumbers
- 1 sheet nori
- 3 oz of smoked trout
- 1 tablespoon of trout roe
- 1 Cup yoghurt
- 1⁄2 Cup reconstituted hijiki seaweed
- 1 tablespoon chopped dill
- 2 tablespoon rice vinegar
- 1⁄3 Cup Toasted sesame seeds
- 2 Cup white Greek yogurt
- pinch of salt
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Directions
Thinly slice cucumbers into ribbons and place in a bowl. Add salt in order to release some of the water of the cucumbers. Let them sit for 2-3minutes. Dress the cucumbers with the Hijiki dressing.
In the bottom of the serving bowl add a big helping of the sesame yogurt and place dressed cucumbers on top of it. Garnish with the smoked fish and the trout roe. Crumble some of the nori to add some texture and a fun flavor.
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