Buckwheat with trout, smoked salmon and cucumber

Ingredients

For 1 serving

• Buckwheat60 g
• Smoked salmon60 g
• Trout80 g
• Cucumber0.3
• Nonfat Greek yogurt60 g
• Dill4 g
• Extra virgin olive oil6 g
• Lemon juiceto taste
• Saltto taste

Contains: lactose, fish,

In season: May – September

Method

1. Bring a small pan of water to the boil, add salt and cook the rinsed buckwheat for 15 minutes over medium heat, until tender but the grains are still whole; drain and leave to cool slightly.
2. Meanwhile wash the cucumber and dice it into 1 cm pieces. Mix the Greek yoghurt with the chopped dill, half the lemon juice and a pinch of salt.
3. Pat the trout fillet dry and salt it. Heat the olive oil in a non-stick pan over medium heat and cook the trout skin side down for 3 minutes, until crisp, then turn and cook for another 3 minutes, until the flesh is opaque; flake it, discarding the skin.
4. Dress the buckwheat with the remaining lemon juice and build the plate with the trout, smoked salmon in strips, cucumber and the yoghurt sauce.