Cucumber-Avocado Salad With Smoked Trout

Recipe Ingredients

1		Hothouse cucumber (medium)
2		Pickling cucumbers (medium)
3 tablespoons	45ml	Unseasoned rice vinegar
1 1/2 tablespoons	22ml	Chopped fresh dill
1 tablespoon	15ml	Honey
1		Avocado - halved, pitted,
		And peeled
2 teaspoons	10ml	Fresh lemon juice
6 oz	170g	Smoked trout fillets - broken bite size
		Fresh dill sprigs

Recipe Instructions

Peel and halve all cucumbers lengthwise, then remove seeds, reserving 1 cup peel and 1/4 cup seeds. Cut cucumbers into 1 1/2- by 1/4-inch strips. Place in medium bowl.

Finely chop reserved cucumber peel and seeds in processor. Add 1/4 cup of chopped peel mixture to bowl with cucumber strips.

Whisk vinegar, dill, and honey in small bowl to blend. Add to cucumber strips and toss to coat.

Using fork, mash avocado in another small bowl; mix in lemon juice. Season with salt and pepper. Add avocado to cucumber mixture and toss to blend. Season to taste with salt and pepper.

Divide cucumber salad among 4 plates. Arrange smoked trout alongside. Garnish with dill sprigs.

This recipe yields 4 appetizer servings.

Source:
Bon Appetit, September 2003

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