Snowy mountains smoked trout with pickled cucumber

Snowy mountains smoked trout with pickled cucumber

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  • 1:10 Prep
  • 4 Servings
  • Capable cooks

Celebrate the colder seasons with this beautiful whole smoked trout meal with lashings of creme fraiche.

Featured in
Gourmet Recipes, Main recipes


  • 2 teaspoons grated lemon zest
  • 200ml creme fraiche or sour cream
  • 2 whole smoked trout (see note), skin removed
  • Pumpernickel bread (see note), to serve

Pickled cucumber

  • 2 telegraph cucumbers, halved
  • 1 tablespoon caster sugar
  • 100ml white wine vinegar
  • 1 tablespoon pickling spice or whole black peppercorns
  • 1/4 cup chopped dill, plus sprigs to garnish


  • Step 1
    Use a vegetable peeler or mandoline slicer to cut thin strips from the cucumber halves, discarding the seeds when you get to the centre. Place in a colander in the sink and sprinkle with 1 tablespoon salt. Stand for 30 minutes, then rinse well in cold water. Squeeze to remove excess liquid and pat dry with paper towel.
  • Step 2
    Combine sugar, vinegar, spice and 2 tablespoons chopped dill in a bowl, stirring to dissolve sugar. Add the cucumber and set aside at room temperature for 1 hour to pickle.
  • Step 3
    Meanwhile, stir the lemon zest and the remaining dill into the creme fraiche, then cover and chill until required.
  • Step 4
    Garnish each trout with the extra dill sprigs, then serve with pickled cucumber, creme fraiche and slices of pumpernickel.

  • Low carb
  • Low kilojoule
  • Low sugar
  • Lower gi


  • 1260 kj


  • 21g

    Fat Total

  • 13g

    Saturated Fat

  • 2g


  • 18g


  • 106mg


  • 488.26mg


  • 8g

    Carbs (sugar)

  • 8g

    Carbs (total)

All nutrition values are per serve


Whole smoked trout are available from fishmongers and delis, or use 4 smoked trout fillets. Pumpernickel is from delis and selected supermarkets. Pickling spice is from spice shops and delis

  • Author: Valli Little
  • Image credit: Amanda McLauchlan
  • Publication: delicious.



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