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Chilled cucumber and dill soup with smoked trout

Chilled cucumber and dill soup with smoked trout

Chill cucumber and yoghurt before you begin.

Serves 4

Cooking Time Prep time 10 mins, cook 3 mins



1 tbsp   olive oil
2   cloves of garlic, finely chopped
1   onion, finely chopped
1 tsp   fennel seeds
6 (about 1kg)   Lebanese cucumbers, peeled and coarsely chopped
560 gm (2 cups)   thick natural yoghurt
1 cup (loosely packed)   dill sprigs
400 gm   smoked trout fillets, flaked
2   bagels, thinly sliced crossways and toasted
Pickled cucumber and radish salad
3   Lebanese cucumbers, partially peeled and thinly sliced diagonally
4   radishes, thinly sliced
¼ cup (loosely packed)   dill sprigs
1 tbsp   verjuice
1 tsp   white sugar


1 Heat oil in a large saucepan over medium heat, add garlic, onion and fennel seeds and cook for 3 minutes or until onion softens. Transfer onion mixture to a food processor, add cucumber, yoghurt and dill, process until smooth, season to taste with sea salt and freshly ground black pepper, then refrigerate.
2 Meanwhile, for salad, combine ingredients and 2 tsp sea salt in a bowl, toss to combine, stand for 10 minutes, then drain.
3 To serve, ladle soup into bowls, top with salad and trout and serve with bagel slices.


RECIPE Adelaide Lucas PHOTOGRAPHY Teny Aghamalian STYLING Emma Knowles


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