Salad of Cucumbers, Smoked Trout, Nasturtium & Buttermilk Dill Dressing

This salad harkens back to meals around the dinner table with my mother. Growing up, we used to eat cucumber salad tossed with sour cream, vinegar and sliced onion. It was simple and delicious, especially when the cucumbers were in season, which only happens once a year. I’ve added garlic pickle and dill pickle to perk up the raw cucumbers on this dish so you can savor it all year long.

The pickles need to be made a week in advance, but the technique is super easy. It is essentially boiling vinegar and waiting for the pickles to pickle. Today’s dish also includes a pickle relish that works great to show off the versatility of the cucumber. The relish also plays nicely with the smoked trout and adds a little texture to the dish.

The smokiness of the smoked trout adds depth, elevating your humble cucumber salad. There’s a smoked trout recipe on Farm2ChefsTable, however, if you want to purchase a smoked trout from your local deli or fish monger, that is perfectly acceptable. Hudson Valley Fisheries has a wonderful smoked steelhead trout, and I highly recommend them.

I’ve introduced nasturtium to this dish because it’s a very chef-y ingredient that isn’t talked about much. It packs a punch, much like watercress. Together, these ingredients create an updated version of one my childhood favorites.

Day 1: Making the Garlic Pickles & Dill Pickles

Garlic Pickles

Prep Time: 15 to 20 minutes | Cook Time: 10 to 15 minutes | Pickling Time: 1 week | Special Equipment: Two, 2-quart mason jars

Ingredients

• 6 to 8 large Kirby cucumbers, halved lengthwise
• 4 cups white vinegar
• 4 heads of garlic, cloves separated and peeled
• 1 tablespoon mustard powder
• 1 teaspoon red chili flakes
• 1 teaspoon ground turmeric
• 4 cups water
• 1/2 cup salt

Step by Step

1. Divide the halved cucumbers between the two mason jars
2. Combine all the other ingredients in a medium-size stock pot
3. Bring the liquid to a boil, then remove from the heat
4. Carefully ladle the liquid over the cucumbers
5. Allow the cucumbers and pickling liquid to cool to room temperature
6. Once cooled, twist on the mason jar lids and place in the refrigerator for at least 1 week to pickle

Farm2ChefsTable Tip: Keep them until they’re gone, just make sure the pickles stay submersed in the vinegar liquid, otherwise they will go rotten on you.

Dill Pickles

Prep Time: 10 to 15 minutes | Cook Time: 10 to 15 minutes | Pickling Time: 1 week | Special Equipment: Two, 2-quart mason jars

Ingredients

• 6 to 8 Kirby cucumbers, halved lengthwise
• 4 cups white vinegar
• 2 cups dill, loosely packed
• 2 tablespoons dill seeds
• 1 tablespoon coriander seeds
• 1 tablespoon red chili flakes
• 2 garlic cloves, peeled
• 4 cups water
• 1/2 cup salt

Step by Step

1. Divide the halved cucumbers between the two mason jars
2. Combine all the other ingredients in a medium-size stock pot
3. Bring the liquid to a boil, then remove from the heat
4. Carefully ladle the liquid over the cucumbers
5. Allow the cucumbers and pickling liquid to cool to room temperature
6. Once cooled, twist on the mason jar lids and place in the refrigerator for at least 1 week to pickle

Farm2ChefsTable Tip: You can keep them until they’re gone, just make sure the pickles remain submersed in the vinegar liquid, otherwise they will go rotten on you.

Day Before the Event: Making the Buttermilk Dill Dressing & Cucumber Relish

Buttermilk Dill Dressing

Prep Time: 5 to 10 minutes

Ingredients

• 1 English cucumber, seeds removed
• 3/4 cup dill, loosely packed
• 1/2 cup crème fraîche
• 1/4 cup buttermilk
• 1/2 cup lemon juice
• 1 cup grapeseed oil or vegetable oil
• Salt, to taste

Step by Step

1. Cut the cucumber in half lengthwise and remove the seeds
2. Roughly chop the cucumber and place it into a blender along with the crème fraîche, buttermilk and lemon juice
3. Begin to blend
4. Stream in the oil as you blend
5. Once the oil is incorporated, add the dill and salt and blend until smooth
6. Strain through a fine mesh strainer and place into an airtight container for up to 3 to 5 days

Cucumber Relish

This recipe is a modern take on old-school pickle relish. It calls for pickled mustard seeds that add a pop of texture and bite to the simple chopped cucumbers. Pickled mustard seeds are a great item to have on hand to elevate your meals. They work well in this salad, but are also great mixed into mayo and spread on a burger or sandwich for lunch.

Prep Time: 5 to 10 minutes | Cook Time: 5 to 10 minutes | Yield: 1 cup

Pickled Mustard Seeds (for cucumber relish)

Ingredients

• 1/2 cup mustard seeds
• 1 cup cider vinegar
• 1 teaspoon sugar
• 2 teaspoons salt
• Water, as needed

Step by Step

1. Bring a medium saucepan of water to a boil
2. Add the mustard seeds and cook for 30 seconds
3. Strain the seeds through a mesh strainer and rinse well under cold water
4. Transfer them to medium bowl or mason jar
5. In a small saucepan over medium heat, bring the vinegar, salt and sugar to a boil
6. Once it starts to boil, remove the liquid from the heat, pour it over the mustard seeds and then allow it to cool to room temperature
7. Once cooled, cover and let stand at room temperature overnight
8. Store in an airtight container for up to 1 month

Pickle Relish

Prep Time: 5 to 10 minutes | Salting Time: 2 hours

Ingredients

• 1 English cucumber, seeded and finely diced
• 1 tablespoon pickled mustard seeds
• Salt, to taste

Step by Step:

1. Line a colander with cheesecloth or paper towel and set it over a mixing bowl
2. In a small bowl, season the finely diced cucumber with salt to taste
3. Place the seasoned cucumber directly into the colander
4. Let sit, refrigerated, to drain any excess water, about 2 hours
5. After the cucumbers have drained fully, combine them with the pickled mustard seeds
6. Store in an airtight container in the refrigerator until the day of service, up to 5 days

Day of Event: Prepare the Seasoned Cucumber, Nasturtium, Smoked Trout & Assemble the Dish

Seasoned Cucumber

I’m a firm a believer that less is more. During my summers growing up, my mother would often slice a cucumber and sprinkle a little salt and pepper on it for a snack. That is the secret to handling great ingredients. Let them do all the work.

Prep Time: 5 to 10 minutes

Ingredients

• 2 medium cucumbers, cut into 16 slices (choose heirloom varieties like Lemon, Cucamelon or Boothby’s Blonde)
• Salt, to taste
• Pepper, to taste

Step by Step

1. Thinly slice the cucumbers into 1/4-inch thick slices
2. Place them on a plate and season with salt and pepper
3. Let the cucumbers season for about 30 minutes before you eat them

Smoked Trout

Trout season is a spring tradition! So, it seems fitting to pair smoked trout with this cucumber salad that is packed with dill and buttermilk right about now. You can source your favorite smoked trout from a local deli or fish monger, or if you’re feeling adventurous, try Farm2ChefsTable’s Smoked Trout recipe at home.

Prep Time: 5 to 10 minutes

Ingredients

• 1 large smoked trout

Step by Step

1. Carefully remove large flakes of the smoke trout. (I say carefully, because sometimes there are little bones)
2. Place in a container off to the side until you are ready to assemble the dish

Nasturtium

Prep Time: 5 to 10 minutes

Ingredients

• 16 green nasturtium leaves
• 4 nasturtium flowers

Step by Step:

1. Pick the stems off the leaves and the flowers and discard the stems

Assembly

Step by Step:

1. Cut the garlic pickles and dill pickles you made into 1/2-inch pieces
2. On each plate, add 4 slices of seasoned cucumber, 2 slices of garlic pickles and 2 slices of dill pickles in a rustic fashion
3. Tuck the cucumber relish in and around the pickles and cucumbers
4. Pool the buttermilk dill dressing around the plate, in and around the pickles and cucumbers
5. Place a few flakes of the smoked trout all over the pickles and cucumbers
6. Garnish with the nasturtium leaves and flowers
7. Enjoy with your family and friends!

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