1 large cucumber
4 tbsp creme fraiche or Greek style yogurt
1 tbsp chopped fresh dill
4 smoked trout fillets
salt and black pepper
dill sprigs, to garnish
crusty wholemeal bread, to serve

Peel the cucumber, cut in half lenghtways and scoop out the seeds using a teaspoon. Cut into tiny dice.
Put the cucumber in a colander set over a plate and sprinkle with a salt. Leave to drain for at least 1 hour to draw out the excess mopisture.

Rinse the cucumber well, then pat dry on kitchen paper.

Transfer the diced cucumber to a bowl and stir in the creime frache or yogurt, chopped dill and some freshly ground pepper.

Chill the cucumber salad for about 30 minutes.

Arrange the trout fillets on individual plates.
Spoon the cucmber and dill salad on one side and grind over a little black pepper.
Garnish with dill sprigs and serve with crusty bread.