Greg DuPree
Hands-On Time
15 Mins
Total Time
15 Mins
4 servings

Here, pickles are paired with a smoked trout salad, made rich with creme fraîche and spicy with horseradish. You’ll heap that on buttered, toasted baguette, for the perfect Saturday morning dish. Shopping tip: There’s a big difference between varieties of prepared horseradish. Look for the refrigerated kind, such as Bubbies, which has minimal ingredients and packs a fiery kick. Skip the store-bought dill pickles: not only they often languish unfinished in the fridge, they can be filled with unwelcome chemicals like food dyes and preservatives. Making your own dill pickles on the other hand is not only easy, but quick!

How to Make It

Step 1

Place cucumbers, vinegar, dill, sugar, ½ teaspoon salt, and ¼ teaspoon pepper in a medium bowl; toss to combine.

Step 2

Stir together trout, crème fraîche, horseradish, 1 tablespoon lemon juice, and remaining ¼ teaspoon each salt and pepper until evenly combined. Taste and add remaining 1 tablespoon lemon juice, if desired.

Step 3

Spread butter, if using, on warm toasts and top with white fish salad and cucumbers, drizzling with a little pickling liquid.

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