Smoked Trout Salad with Creamy Cucumbers, Scallions and Dill

I played around a little bit with this recipe. I decided to make this a dinner salad rather than an appetizer so I made a double batch of the creamy dressing for the cucumbers. Also, I used smoked whitefish rather than smoked trout because that's what I had on hand.

The smoked fish (dressed with EVOO and lemon juice, with chopped scallions tossed in) is supposed to be served atop the creamy cucumbers and with a slice of toasted sour dough. I put lettuce on a plate (mix of romaine and arugula), topped it with the cucumbers, and put the whitefish on top of that. The extra dressing was drizzled on top of the whitefish and lettuce. I served the toast (Italian bread not sourdough) on the side.

We liked this pretty well although I think I would prefer pickled red onions instead of scallions as I think the dish could use just a hint of sweetness.

This took about 20 minutes start to finish to make. Served with a NZ Sauvignon Blanc that was great with the fish.