5 Cucumbers (try a variety of Armenian, Lemon, and Persian)
1 Purple Top Turnip (small)
1 Lemon (for juicing)
1 tablespoon Fresh Dill
1 tablespoon Crème Fraîche*
Extra Virgin Olive Oil
Salt & Pepper
*Timmy Tip: Making your own Crème Fraîche is simple. Just mix 3 cups heavy cream with 1 cup buttermilk, then let it sit (covered) at room temp for 2-3 days.
Directions: Peel the turnip and grate it in a microplane. In a container, sprinkle the grated turnip with salt, stir and let sit at room temp for 30-45 minutes. Cut the cucumbers into chunks and slices (no wrong answers here). Toss them in a bowl with lemon juice and olive oil and season with salt to taste. To plate: Spread Crème Fraîche on plate, then top by placing a layer of cucumbers, then picking apart the trout in chunks, place among the cucumber. Repeat until desired serving size. Then, place salted turnip and dill on top, adding a few cracks of fresh ground black pepper to finish.
