Cucumber Salad With Ocean Trout Sashimi |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Another magazine/holiday find. Prep time doesn't allow for salting, draining and chilling the cucumber. Ingredients:
2 english seedless cucumbers, peeled deseeded |
300 ml natural yoghurt |
1 clove garlic, crushed |
1 lime, juice of |
freshly ground white pepper |
1 tablespoon mint, finely chopped |
1 tablespoon chives, finely chopped |
1 tablespoon dill, finely chopped |
1 tablespoon coriander, finely chopped |
300 g ocean trout, sashimi |
nigella seeds, to serve |
Directions:
1. Cut the cucumbers into batons, and toss with a little salt.
2. Set aside one hour in a colander and allow to drain.
3. Rinse, drain and dry the cucumber, cover and chill.
4. Beat together the yoghurt, garlic, lime juice, herbs and pepper, fold in the cucumber and spoon into individual serving dishes.
5. Divide the sashimi between them and sprinkle with the nigella seeds.
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