Salmon trout on cucumber ribbons

Ingredients 11
Servings 4


  • 250
    weak chicken stock
  • 125
    white wine
  • 5
  • 1
    bay leaf
  • 4
  • 2
    parsley sprigs
  • 2
    celery stalks, chopped
  • 4
    salmon trout cutlets
  • 1
    English cucumber
  • 1
    bunch fresh dill, chopped
  • vinaigrette dressing


Bring first 7 ingredients to simmering point. Add salmon trout and simmer for 10-15 minutes or until done. Meanwhile, using a potato peeler, peel long strips of cucumber and place in a large bowl of chilled water for about 10 minutes. (Add ice cubes for extra chill.) Remove salmon trout from poaching liquid and allow to cool. Drain cucumber and toss with dill and a vinaigrette dressing. Place salmon trout on top and serve. TOTAL KILOJOULE COUNT: 5 530 kJ (1 320 Cal). A portion: 1 385 kJ (330 Cal).

Read more on: fish/seafood

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