Cucumber soup with smoked trout fillets

Ingredients for 2 servings:

• 1 cucumber(s)
• 2 sprigs of dill
• 60 g smoked trout fillet(s)
• 500 ml water
• 2 tsp vegetable broth, instant
• 1 tsp mustard, medium hot
• 50 g crème fraîche
• 2 tsp lemon juice
• some black pepper, freshly ground

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 3 minutes; Total time approx. 13 minutes

quick and easy

Clean, peel, halve, deseed, and coarsely grate the cucumber. Rinse the dill, shake dry, and finely chop the dill tips—except for a few for garnish. Cut the trout fillets diagonally into small diamond-shaped pieces. Bring 500 ml of water to a boil in a saucepan. Stir in the vegetable stock, add the grated cucumber, and simmer for about 3 minutes. Then stir in the mustard and crème fraîche. Season the cucumber soup with the finely chopped dill, 1 to 2 teaspoons of lemon juice, and a few grinds of freshly ground black pepper. Ladle the cucumber soup into soup plates or bowls, arrange the trout fillet pieces on top, and garnish with the remaining dill. Serve with toasted baguette.