Summer Squash Escabèche w/Poached Lake Trout, Cucumbers, Dill + Yogurt

Name: Summer Squash Escabèche w/Poached Lake Trout, Cucumbers, Dill + Yogurt
Ingredients: 6 oz (170 g) trout per person, poached; Salt and freshly ground black pepper; ½ cup (120 g) yogurt; 5 sprigs dill, roughly chopped; Salt and freshly ground black pepper; 1 cucumber (10 oz | 280 g), cut into half-moons; Summer squash escabèche

Preparation info

Difficulty
Easy

Appears in

Ruffage

By Abra Berens

Published 2019

About

Ingredients

Summer squash escabèche
1 cucumber (10 oz | 280 g), cut into half-moons

Fish course
Pescatarian
Summer
Gluten-free

Method

Combine the squash, cucumbers, and dill, and season with salt and pepper. Schmear yogurt over the serving platter, place the trout on top, and top with the salad.