Oozing with freshness, an attractive finger food.
Chef Robert Reynolds of Edna
“My inspiration for Janice Bates-Hawkins’ room was a 1920s theme, so I used my British influence for the menu. I grew up on shrimp cocktail. I thought of a 1920s garden party—cucumbers, sandwiches, shrimp cocktail. It’s very easy, it’s beautiful, fresh, simple, takes no time at all. The whole concept reflects what we do on a daily basis—think outside the box.”
Recipe courtesy of Chef Robert Reynolds of Edna
- 4 trout filets (sustainably land-farmed sea trout)
- 1 cup (250 ml) salt
- 1 cup (250 ml) sugar
- 1 large English cucumber
- 2 shallots, finely diced
- juice of 2 limes
- 1/4 cup (60 ml) crème fraîche
- 4 Tbsp (60 ml) chopped chives
- pinch of salt
- trout caviar
- 12 fresh sprigs dill
- Place trout filets on a baking tray skin side down.
- Mix salt and sugar, cover trout. Refrigerate for 6 hours.
- Remove trout from fridge, rinse with cold water. Remove skin, dice fish and add to a large mixing bowl.
- Add diced shallots, lime juice, crème fraîche, chives, and salt to taste, mix.
- Refrigerate mixture for 30 minutes.
- Cut cucumber horizontally into 1/2-in (1.3-cm) thick medallions. With melon baller hollow out the seeds without piercing the base of the medallion to create a small cup. Spoon trout tartare into each cucumber cup. Top with trout caviar and one sprig dill. Serve cold. Yields 12 canapes.