Bart's Recipes
Rinse the organic cucumber under cold running water and pat it dry. Trim the ends. Use a vegetable peeler or mandoline to cut the cucumber lengthwise into thin, long ribbons. Stop peeling when you reach the watery seed core. Then chop the fresh dill very finely.
Place the cucumber ribbons together with the dill in a mixing bowl. Pour in the apple cider vinegar and add a pinch of turmeric and some freshly ground black pepper. Gently toss everything together so it mixes well. Let the salad sit for a few minutes so the flavors can infuse.
Remove the smoked trout fillets from the packaging. Check the fish carefully for any remaining bones. You can leave the fillets whole or break them into chunks with your hands.
Divide the marinated cucumber salad equally between two plates. Place the smoked trout fillets or loose pieces of fish on top of the cucumber. Finally, sprinkle a little Celtic sea salt over the dish.
