2014 Restaurant Guide

Get the latest listings of Australia's best dining establishments on your iPhone.

Subscribe to Gourmet

Buy a subscription this month for your chance to win one of five health retreat escapes at Golden Door valued at $35,000. Offer ends May 28.

Gourmet on your iPad

Download the latest issue of Gourmet Traveller for your iPad.

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
Win
a Mothers' Day treat!

Win a Trentham Tucker and Breville prize pack valued at over $2,000 in our Mother's Day giveaway.

Read More
Win
a trip to New Zealand!

Win a luxury weekend for two in Queenstown valued at more than $20,000 thanks to Matakauri Lodge.

Enter now
Gourmet TV

Check out our video section for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

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

You might also like...

Adriano Zumbo: Rice pudding trifle with saffron jelly and mango and mint salsa

recipes

Adriano Zumbo: Passionfruit, lychee and coconut buche de Noel

Adriano Zumbo: Cranberry-rosemary Florentine bars

recipes

Adriano Zumbo: Candy cane macarons

David Thompson: Green papaya salad (Som dtam malakor)

recipes

David Thompson: Charred rice noodles and chicken with thickened “gravy” (Raat nar gai)

David Thompson: Stir-fried minced beef with chillies and holy basil (Neua pat bai grapao)

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.