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Ingredients

• 1/2 cucumber, peeled and thinly sliced
• 1 tbsp sea salt
• 6 x 60 g smoked trout fillets
• 1 leek, sliced into long strips
• 6 large leaves of romaine lettuce

• 30 g dill, chopped
• 1 tsp crushed cumin seeds
• 4 tbsp Japanese rice vinegar
• 25 g caster sugar
• 1/2 tsp sea salt

Description

Jonathan Cantelo-Jones And Liesl Cantelo–Jones Demonstrate Their Lightly Spiced, Piquant Way To Perk Up Smoked Trout

UK TV