SMOKED TROUT WITH PICKLED CUCUMBER, HORSERADISH CREAM & DILL OIL

Category: Starter – Fine Brasserie / Editorial | Season: Spring / Summer | Serves: 4
Prep: 40 min Rest (curing/pickling): 1 h | Total: ±1 h 40 min | Difficulty: Intermediate

THE STORY

Every good menu begins with clarity.
This dish opens the palate the way a cool breeze opens a window — smoke, acid, and freshness working in balance.

Smoked trout brings gentle richness, not heaviness.
The cucumber gives bite and brightness.
The horseradish cream sits in between — soft enough to soothe, sharp enough to wake.
And the dill oil ties it all together with its color, perfume, and calm.

It’s not a showpiece. It’s an invitation.

What you receive

• Full professional recipe in KooK Studioo A4 PDF format, publication-ready

• Story paragraph, complete ingredient list, precise method, plating, and pairing

• Chef’s note and copyright statement

• Written in chef-standing-next-to-you style

License & Purchase Options

Non-Exclusive License — €200
Use once in print or online; copyright remains with KooK Studioo.