Chilled cucumber and dill soup with smoked trout

AT A GLANCE

  • Serves 4 people

  • 1 tbsp olive oil
  • 2 cloves of garlic, finely chopped
  • 1 onion, finely chopped
  • 1 tsp fennel seeds
  • 6 (about 1kg) Lebanese cucumbers, peeled and coarsely chopped
  • 560 gm (2 cups) thick natural yoghurt
  • 1 cup (loosely packed) dill sprigs
  • 400 gm smoked trout fillets, flaked
  • 2 bagels, thinly sliced crossways and toasted
  •  
  • Pickled cucumber and radish salad
  • 3 Lebanese cucumbers, partially peeled and thinly sliced diagonally
  • 4 radishes, thinly sliced
  • ΒΌ cup (loosely packed) dill sprigs
  • 1 tbsp verjuice
  • 1 tsp white sugar
01   Heat oil in a large saucepan over medium heat, add garlic, onion and fennel seeds and cook for 3 minutes or until onion softens. Transfer onion mixture to a food processor, add cucumber, yoghurt and dill, process until smooth, season to taste with sea salt and freshly ground black pepper, then refrigerate.
02   Meanwhile, for salad, combine ingredients and 2 tsp sea salt in a bowl, toss to combine, stand for 10 minutes, then drain.
03   To serve, ladle soup into bowls, top with salad and trout and serve with bagel slices.

Recipe:

ADELAIDE LUCAS

Photography:

TENY AGHAMALIAN

Styling:

EMMA KNOWLES

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