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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

Method

  • 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
  • 10 min preparation
  • 3 min cooking
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At A Glance

  • Serves 4 people
  • 10 min preparation
  • 3 min cooking

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