Smoked trout with
cucumber & cumin
Peel the cucumber, cut it in half lengthways and scoop out the seeds using a teaspoon. Cut the flesh into thin strips, put in a colander and sprinkle with salt. Leave for 30 minutes.
Dry-fry the cumin seeds in a frying pan over a medium-high heat until toasted and aromatic.
Rinse the cucumber under cold running water, drain and pat dry with kitchen paper. Put in a bowl, and sprinkle with the toasted cumin seeds. Mix in the crème fraîche.
Serve at room temperature, with the pieces of flaked trout on top of the cucumber mixture.