Smoked Fish With Cucumber Noodles Recipes

Steps:

• Whisk together yogurt, horseradish, mustard, and lemon juice. Season with 1/4 teaspoon salt.
• Cut thin ribbons of cucumber with slicer, then very thinly slice onion. Toss with half of yogurt sauce.
• Discard skin from fish and break fish into large flakes. Arrange fish on cucumber-onion mixture and serve with remaining sauce.

Steps:

• In a large bowl, mix the cucumbers and salt and set aside at room temperature for 1 hour. In a colander in the sink, drain and rinse the cucumbers thoroughly under cold running water, then drain it well, pat dry, Transfer the cucumbers to a large bowl and mix with the sour cream, dill, 1 teaspoon vinegar, cayenne, and season with pepper, to taste. Meanwhile, toss the onion with the remaining 2 teaspoons of the vinegar in a microwave-safe bowl, and microwave on HIGH for 1 minute. Set aside to cool.
• Arrange the fish, cucumber salad, onions, watercress, and bowls of horseradish on a large serving platter. If desired, serve with the multi-grain bread.

Steps:

• Drain the trout. Place the fillets in a bowl or in the bowl of a mini-food processor, and flake them. Mix in the yogurt and 1 teaspoon of the mayonnaise. It should have the consistency of tuna salad. Stir in the chopped celery and dill.
• Lightly toast the English muffins. Spread a little mayonnaise on both halves. Spread half the trout mixture over the muffin bottoms. Top with cucumber slices, and douse with a little lemon juice. Layer half the roasted pepper over the cucumber slices. Place the other halves of the English muffins on top, press down, slice in half if desired and serve. Alternately, you may wrap the sandwiches in plastic, refrigerate and serve later.

Steps:

• Trim ends from cucumbers and cut crosswise into 24 (3/4-inch-thick) rounds. Scoop a 1/2-inch-deep depression from one side of each round with a small melon-baller, forming little cups. Drain cucumbers, cup sides down, on paper towels for 15 minutes.
• Beat cream cheese, chopped dill, lemon zest, lemon juice, and black pepper together in a bowl. Spoon 1/2 teaspoon cheese mixture into each cucumber cup. Top each cup with 1 salmon strip and 1 dill sprig.

Steps:

• Bring the stock and shredded ginger to the boil in a large pan, add the noodles, then simmer for 4 mins until tender.
• Drain, then cool under cold running water. Mix together the soy, tahini and 2 tbsp water (or more if you need) to make a dressing the consistency of single cream. Toss the cooled noodles and fish with the dressing and cucumber. Scatter with the spring onions and sesame seeds, then drizzle with a little sesame oil, if using.

Steps:

• In a large salad bowl, stir together the yogurt, sour cream, lemon juice, dill, capers, shallot, and white vinegar until smooth. Season to taste with salt and pepper. Lightly toss cucumbers and tomatoes in the dressing until coated, and very gently stir in the smoked salmon. Refrigerate until serving time.

Steps:

• Mix together the soy sauce, sesame oil, ginger, birds-eye chilli (seeded to make it less hot if you prefer) and garlic along with 1 tbsp water to make a dressing.
• Rinse the cooked noodles under cold water and return to a large bowl.
• Toss with the onions, herbs and dressing. Put the noodles in serving dishes.
• Skin and break up the mackerel and sprinkle it over the noodles.
• Garnish with cucumber around the plate.

Steps:

• Arrange cucumber slices on a 15x12-in. piece of heavy-duty foil. Top with cod fillets; sprinkle with salt and 3 tablespoons lemon juice. Fold foil over and fold in edges twice, forming a pouch. , Place on a baking sheet. Bake at 425° for 15-17 minutes or until fish flakes easily with a fork. Carefully open pouch to allow steam to escape. , In a small bowl, combine the butter, basil and remaining lemon juice. Spoon over fish and cucumbers.

Steps:

• Julienne each cucumber into long 1/8" strips, omitting cucumber's core.
• Blanch cucumber "noodles" in a 4-quart pot of boiling salted water 1 minute, then drain in a colander.
• Immerse colander with cucumbers in a large bowl of ice and cold water to stop cooking, about 2 minutes.
• Drain cucumbers, then transfer to a clean kitchen towel and pat cucumbers dry.
• Heat butter in a 10-inch skillet over moderate heat until foam subsides, then cook cucumbers, mint, salt, pepper, zest and lemon juice, tossing to coat, until just heated through, about 1 minute.

Steps:

• Cut 36 (1/3-inch-thick) slices from cucumbers, reserving remaining cucumber. Scoop out and discard some cucumber from center of each round with a melon-ball cutter or a small spoon to create an indentation (leaving bottom intact).
• Cut enough of remaining cucumber into 1/4-inch dice to measure 1/2 cup.
• Toss diced cucumber with apple, sour cream, shallot, zest, lemon juice, pepper, chopped dill, and salt to taste. Fold in whitefish.
• Mound 1 to 1 1/2 teaspoons fish mixture onto each cucumber round. Top with dill sprigs.