Cured Trout on Cucumber Rounds is a refined, no-cook appetizer that brings together the clean, buttery richness of cured fish with the crisp freshness of cucumber. Light yet flavorful, it’s perfect for cocktail parties, brunch tables, or as a starter to a Scandinavian-inspired meal.
Yields 1 Serving Servings Quarter (0.25 Servings) Half (0.5 Servings) Default (1 Serving) Double (2 Servings) Triple (3 Servings) Prep Time 20 minsTotal Time 20 minsFor the Cured Trout (Optional if using store-bought gravlax or lox)
1 fillet skin-on trout (about 300g or 10 oz), pin-bones removed
2 tbsp kosher salt
1 tbsp granulated sugar
Zest of 1 lemon
1 tsp crushed black pepper
1 tbsp chopped fresh dill
Optional: 1 tbsp gin or vodka (for subtle floral aroma)
For the Cucumber Base
1 large English cucumber (or 2 small Persian cucumbers), thinly sliced into 1/4" rounds
Pinch of sea salt
To Assemble
5 oz cured trout or gravlax, sliced into bite-sized ribbons
¼ cup crème fraîche or whipped cream cheese
1 tbsp prepared horseradish (or to taste)
Fresh dill fronds or microgreens (for garnish)
Optional: Lemon zest or roe (e.g., salmon or trout caviar) for topping
Cure the Trout (If making from scratch)
1
Combine salt, sugar, lemon zest, pepper, and chopped dill.
Rub mixture evenly over trout fillet. Place skin-side down in a non-metallic dish.
Cover with plastic wrap and place a weight (like a plate with a can) on top.
Refrigerate for 12–24 hours , turning once halfway through.
Rinse lightly and pat dry. Thinly slice on a bias when ready to use.
Prepare the Cucumber Base
2
Slice cucumber into rounds about 1/4 inch thick.
Lay them on a paper towel and lightly salt them to draw excess moisture. Let sit for 10 mins, then pat dry.
Make the Horseradish Cream
3
In a small bowl, combine crème fraîche (or whipped cream cheese) with horseradish.
Adjust heat to taste, and stir in a pinch of lemon zest for brightness if desired.
Assemble the Bites
4
Pipe or spoon a small dollop of horseradish cream onto each cucumber round.
Top with a ribbon or small folded piece of cured trout.
Garnish with a dill sprig, microgreens, a bit of lemon zest, or a tiny spoon of roe for visual and flavor contrast.
Serving Suggestions
5
Serve chilled on a platter or passed as canapés.
Excellent paired with dry sparkling wine , aquavit, or a cold martini.
Great as part of a Nordic-themed smörgåsbord or light brunch spread.
Variations
6
Swap trout for: cold-smoked salmon, beet-cured salmon, or even flaked hot-smoked trout.
Vegetarian version: Use pickled golden beets or roasted red pepper strips instead of fish.
Extra pop: Add mustard caviar or a single caper on top of each for briny contrast.
Ingredients For the Cured Trout (Optional if using store-bought gravlax or lox)
1 fillet skin-on trout (about 300g or 10 oz), pin-bones removed
2 tbsp kosher salt
1 tbsp granulated sugar
Zest of 1 lemon
1 tsp crushed black pepper
1 tbsp chopped fresh dill
Optional: 1 tbsp gin or vodka (for subtle floral aroma)
For the Cucumber Base
1 large English cucumber (or 2 small Persian cucumbers), thinly sliced into 1/4" rounds
Pinch of sea salt
To Assemble
5 oz cured trout or gravlax, sliced into bite-sized ribbons
¼ cup crème fraîche or whipped cream cheese
1 tbsp prepared horseradish (or to taste)
Fresh dill fronds or microgreens (for garnish)
Optional: Lemon zest or roe (e.g., salmon or trout caviar) for topping
Directions Cure the Trout (If making from scratch)
1
Combine salt, sugar, lemon zest, pepper, and chopped dill.
Rub mixture evenly over trout fillet. Place skin-side down in a non-metallic dish.
Cover with plastic wrap and place a weight (like a plate with a can) on top.
Refrigerate for 12–24 hours , turning once halfway through.
Rinse lightly and pat dry. Thinly slice on a bias when ready to use.
Prepare the Cucumber Base
2
Slice cucumber into rounds about 1/4 inch thick.
Lay them on a paper towel and lightly salt them to draw excess moisture. Let sit for 10 mins, then pat dry.
Make the Horseradish Cream
3
In a small bowl, combine crème fraîche (or whipped cream cheese) with horseradish.
Adjust heat to taste, and stir in a pinch of lemon zest for brightness if desired.
Assemble the Bites
4
Pipe or spoon a small dollop of horseradish cream onto each cucumber round.
Top with a ribbon or small folded piece of cured trout.
Garnish with a dill sprig, microgreens, a bit of lemon zest, or a tiny spoon of roe for visual and flavor contrast.
Serving Suggestions
5
Serve chilled on a platter or passed as canapés.
Excellent paired with dry sparkling wine , aquavit, or a cold martini.
Great as part of a Nordic-themed smörgåsbord or light brunch spread.
Variations
6
Swap trout for: cold-smoked salmon, beet-cured salmon, or even flaked hot-smoked trout.
Vegetarian version: Use pickled golden beets or roasted red pepper strips instead of fish.
Extra pop: Add mustard caviar or a single caper on top of each for briny contrast.
Cured Trout on Cucumber Rounds
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