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Cured Trout on Cucumber Rounds

Yields1 ServingPrep Time20 minsTotal Time20 mins

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.

Cured Trout on Cucumber Rounds

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
Cure the Trout (If making from scratch)
1

  1. Combine salt, sugar, lemon zest, pepper, and chopped dill.

  2. Rub mixture evenly over trout fillet. Place skin-side down in a non-metallic dish.

  3. Cover with plastic wrap and place a weight (like a plate with a can) on top.

  4. Refrigerate for 12–24 hours, turning once halfway through.

  5. Rinse lightly and pat dry. Thinly slice on a bias when ready to use.

Prepare the Cucumber Base
2

  1. Slice cucumber into rounds about 1/4 inch thick.

  2. 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

  1. In a small bowl, combine crème fraîche (or whipped cream cheese) with horseradish.

  2. Adjust heat to taste, and stir in a pinch of lemon zest for brightness if desired.

Assemble the Bites
4

  1. Pipe or spoon a small dollop of horseradish cream onto each cucumber round.

  2. Top with a ribbon or small folded piece of cured trout.

  3. 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.

Nutrition Facts

0 servings

Serving size