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Smoked Trout with Cucumber and Black Radish

From the one star french chef Patrick Asfaux

Prepare time :
Cooking time :
Total time :
Repos : 1 heures

Thin slices of wild smoked trout, julienne strip cucumber, and black radish for 4 servings:

  1. 200 g of thin slices of French wild smoked trout
  2. 1 small black radish, peeled and cut into thin julienne strips
  3. 1 small garden cucumber, cut into thin julienne strips
  4. a handful of organic green soybeans
  5. coarse sea salt
  6. fine salt
  7. 1/2 teaspoon of wasabi
  8. rapeseed oil
  9. lime juice
Smoked Trout with Cucumber and Black Radish
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1- Mix the two juliennes in a colander, sprinkle them with coarse sea salt, and let them drain for 30 minutes on a plate. Then rinse them under cold water.

2- In a salad bowl, combine the wasabi, a few drops of lime juice, and dilute with 2 tablespoons of rapeseed oil. Add a pinch of salt, then gently mix in the julienned vegetables and soybeans.

3- Arrange the fine slices of smoked trout in the center of the plate, surrounding them with the julienned mixture. Serve with some warm blinis and a dollop of horseradish cream.
credits photo : ©chef patrick-A.F.Touch

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The team

Couet ivan
Webmaster, developpeur and designer. Couet Ivan
Asfaux Patrick
French staring chef, sharing his recipes and his passion for cooking. Asfaux Patrick
Dubarry Stéphane
Dubarry stéphane


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