Name: Cured trout, dandelion cacik and pickled cucumber recipe
Prep time: 15 min
Total time: 15 min
Ingredients: 1/2 side of trout skin on, pin boned; 170g salt; 120g castor sugar; 30g sumac; 150g natural Greek-style yoghurt, full fat; 1 bunch chicory; 30 ml Olive oil; 1 Clove garlic; 1/2 Lebanese cucumber; 5g salt; 10ml lemon juice

by Paul Farag Last updated on 04/13/2022

This delicious cured trout, dandelion cacik and pickled cucumber dish was created by Paul Farag of AALIA restaurant. - Paul Farag

Ingredients

Trout

1/2 side of trout skin on, pin boned
170g salt
120g castor sugar
30g sumac

Dandelion Cacik

150g natural Greek-style yoghurt, full fat
1 bunch chicory
30 ml Olive oil
1 Clove garlic
1/2 Lebanese cucumber
5g salt
10ml lemon juice

Method

Step 1

Mix the yoghurt and salt together, then hang for 4 hrs in the fridge using a muslin cloth.
Step 2

While the yoghurt is hanging, bring a large pot of salted water to the boil, add in the washer dandelion and cook for 3 mins or until it begins to boil again.
Step 3

Cool the dandelion in iced water to prevent further cooking. Once cool, squeeze out as much moisture as you can from the dandelion, then chop finely.
Step 4

Grate the cucumber and mix all ingredients together. Retain the liquid which comes off of yoghurt. You can add the whey back into the cacik if you feel it is too firm.
Step 5

To finish, spread a heaped tablespoon of Cacik on the plate, and arrange a few slices of the trout over the Cacik.
Step 6

Cutting lengthways, quarter a good quality Middle-Eastern pickled cucumber (or your favourite pickle cucumber). Place the cucumber in between the slices of trout.
Step 7

Serve as is, or with bread.