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Cucumbers stuffed with goat cheese, cranberries and smoked trout

  • Preparation:
    20 minutes
  • Servings:
    8
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Ingredients

 

  • 2 tablespoons (30 g) dried cranberries
  • 1/4 cup (65 mL) water
  • 1 branch fresh rosemary
  • 1/3 lb. (150 g) fresh goat cheese
  • 1 tablespoon (15 ml) of milk
  • 1 tablespoon (15 mL) chives, finely chopped
  • 3 tablespoons (45 ml) smoked trout
  • 2 English cucumbers
  • Salt and pepper to taste

Garnish

  • Chopped hazelnuts
  • Chopped dried cranberries
  • Extra smoked trout

Preparation

 

  1.  Finely chop the dried cranberries.
  2. In a saucepan, boil the water with the rosemary.
  3. Remove from heat and add cranberries. Macerate off the heat until they have cooled completely.
  4. Mix goat cheese with chopped milk, chives and trout. Season.
  5. Add the cranberries and mix.
  6. Cut the cucumbers into pieces of about 1 and 1/2 inch to 2 "(4 to 5 cm).
  7. Cut the sides to form a cube and empty them with a spoon while keeping a bottom and peel at the edges.
  8. Fill cucumber cubes with goat cheese.
  9. Garnish with a mixture of chopped hazelnuts and cranberries and place small pieces of smoked trout on top.