Chilled Cucumber Soup; Smoked Trout on Pumpernickel with Creme Fraiche & Herbs
I love cucumbers! I like it simple, cut into spears and dipped into spicy gochujang as a snack or a refreshing side. Marinated in gochujang, sesame oil, scallions and garlic for a spicy zingy crunch. Or tossed in creme fraiche with herbs, preserved lemon and spices.
This time I took a more smoother route, making Chilled Cucumber Soup (Emeril) to be served in little glasses for sipping in between nibbles of Smoked Trout on Pumpernickel. The chilled soup was refreshingly herby with green onion, cilantro, mint, dill. And it had a nice kick of heat from the jalapeno which was nicely balanced by yogurt and sour cream.
I based this smoked trout composition on a similar dish I had at AOC not too long ago. I just took the main ingredients, smoked trout and pumpernickel, and added my own grouping of herbs. So cilantro, parsley, chives, dill, and then slivers of red onion soaked in lemon juice to break it down a little bit. Then dollops of creme fraiche. A simple and delicious complement to the chilled cucumber soup.
A catered menu for www.writingpad.com