App onlyEasy yogurt flatbreads.
Flatbreads are a handy storecupboard staple, but nothing beats soft and fluffy homemade versions. John Torode's yogurt flatbreads are perfect with a meze mix
Cucumber, dill, smoked trout & sesame salad
Serves 4
Easy
Prep:
Cook:
Put cucumber centre stage in this smoked trout salad with eggs and sourdough croutons. It's a great way to showcase homegrown cucumbers a little differently
Skip to ingredients
- 150g sourdoughtorn into chunks
- 3 tbsp olive oil
- 4 eggs
- 5 tbsp thick Greek yogurt
- 1 lemonzested and juiced
- ½ tsp sesame oil
- 10g chivesfinely chopped
- 10g dillmost roughly chopped, a few sprigs reserved
- 2 tbsp gomashio(use white roasted sesame seeds if you can’t find it)
- 2 cucumberssliced into coins
- 160g hot smoked trout fillets
Nutrition: Per serving
- kcal478
- fat29g
- saturates8g
- carbs24g
- sugars6g
- fibre3g
- protein28g
- salt2.08g
Method
step 1
Heat the oven to 190C/170C/gas 5. Tear the sourdough into chunks, drizzle with 2 tbsp of the olive oil, sprinkle with salt and pepper, then toss to coat using your hands. Tip onto a baking sheet and bake for 12-15 mins until you have golden, crisp croutons. Set aside.
step 2
Meanwhile, boil the eggs in a pan of salted water for 7 mins, then plunge straight into an ice bath.
step 3
Put the yogurt, lemon zest and juice, sesame oil, chives, dill, gomashio and the remaining 1 tbsp olive oil in a large bowl. Whisk to combine and season well.
step 4
Mix the sliced cucumber into the dressing with most of the croutons and half of the trout. Spread over a serving platter and top with the remaining trout, flaked into chunks, some croutons and the halved eggs. Grind over a little black pepper, sprinkle with the reserved dill sprigs, then serve straightaway.
