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Chilled cucumber and dill soup with smoked trout

You'll need

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


  • 01
  • 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.
  • 02
  • Meanwhile, for salad, combine ingredients and 2 tsp sea salt in a bowl, toss to combine, stand for 10 minutes, then drain.
  • 03
  • To serve, ladle soup into bowls, top with salad and trout and serve with bagel slices.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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