Smoked Trout

Smoked trout is a delicatessen and perfect to eat cold. The fish has a firm yet tender flesh. It inspired me to contrast the flavor with slices of cucumber that I have marinated in Kikkoman Ponzu sauce and Mirin. For an extra kick, I added horseradish cream and sliced of radishes. Plated graphic and tidy, the dish has a Japanese inspired feel.

 

Ingredients | Serves 4
4 fillets
Smoked trout
1
Cucumber
4
Radishes
4 tsp Horseradish cream
5 tbsp
Kikkoman Ponzu sauce
2 tbsp
Mirin
 
Salt, pepper for seasoning
 
Little green leaves for decoration

 

Preparation
  1. Peel the cucumber and cut it into pieces the size of the trout fillets. Slice the pieces length-wise into about 2 mm slices and put them in a container. You will need 12 slices.

  2. Mix the Kikkoman Ponzu sauce and the Mirin and pour it over the cucumber in the container. Let the cucumber marinate for at least two hours.

  3. Slice the radishes into thin rounds.

  4. Fill the horseradish cream into a squeeze bottle – it will be easier to plate later. If the cream is too thick add a drop of water to get the right liquidity.

    Serving | Place the dripped-off cucumber slices on the plates and season with a pinch of salt. Place the trout fillets on top. Decorate with the radish rounds and some squeezes of horseradish drops. Spoon the cucumber marinade over the fish and add some little green leaves.