Cucumber Salad with Trout Two Ways and Sesame Yogurt
This dish is deceivingly simple, as long as you get the right ingredients, it can be executed for the home cook seamlessly. This salad started as a play on the classic “Cucumber, yogurt and smoked fish” combination, but at dinnertable in NYC, their team adds in a unique Japanese twist: mixing in sesame yogurt, marinated trout roe, and a seaweed (hijiki) dressing.
- 3 Persian cucumbers
- 1 sheet nori
- 3 oz of smoked trout
- 1 Tbsp of trout roe
For the Hijiki Dressing:
- 1 cup yogurt
- 1/2 cup reconstituted Hijiki seaweed (you can get that at any whole foods or asian specialty store)
- 1 Tbsp chopped dill
- 2 Tbsp rice vinegar
For Sesame Yogurt:
- 1/3 cup toasted sesame seeds
- 2 cups greek yogurt
- Pinch of salt
For the Hijiki Dressing
Combine all the ingredients in bowl and whisk. Add water to thin out the yogurt and add salt to taste.
For Sesame Yogurt
In the restaurant we make our own sesame yogurt, but for the home cook its better this way. Just slowly toast the sesame in a very low heat until it gets a toasted look and they start to smell like fresh popcorn. Directly incorporate with yogurt and mix with a spatula.
1Thinly slice cucumbers into ribbons and place in a bowl. Add salt in order to release some of the water of the cucumbers. Let them sit for 2-3minutes. Dress the cucumbers with the Hijiki dressing.
2In the bottom of the serving bowl add a big helping of the sesame yogurt and place dressed cucumbers on top of it. Garnish with the smoked fish and the trout roe. Crumble some of the nori to add some texture and a fun flavor.
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