Cucumber Salad with trout two ways and Sesame Yogurt

This is deceivingly simple, as long as you get the right ingredients, it can be executed for the home cook seamlessly. This salad is a play on the classic “Cucumber, yogurt and smoked fish” with a Japanese twist. At Dinnertable, hidden inside The Garret East, Chef Ricardo "Ricky" Arias makes a sesame yogurt, marinated trout roe, and a seaweed (hijiki) dressing.

Cook Time:

Prep Time:30 min

Total Time:30 min

Ingredients:

3 Persian Cucumbers

1 sheet nori

3 oz of smoked trout

1Tbsp of trout roe

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 wine vinegar

1/3 cup toasted sesame

2 cups greek yogurt

pinch of salt

Preparation:

Combine all the ingredients in bowl and whisk. Add water to thin out the yogurt and add salt to taste.

Thinly 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 2-3 minutes. Dress the cucumbers with the Hijiki dressing.

In 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.