Apricots filled with smoked trout4 comments Jun 17th, 2009 | By Tobias | Category: Fish, Recipes, Starters
Around easter time my friend Eberhard and I had spoken about a cookbook with Greek recipes that was published in 1991. The author, an American journalist named Susie Jacobs, had lived in Greece, mostly in Hydra. From 1976 on, she collected throughout the years a great number of recipes but also created her own ones.Eberhard, who is a book freak, has now sent me a rare copy of “Recipes from a Greek island”. The following recipe is from this book.This way I want to thank him for the cook book and his support.
Preparation time: 15 minutes
- 8 luscious apricots
- 200 gram smoked trout
- 1 medium sized white onion
- half a cucumber
- 3-4 table spoons of olive oil
- 3-4 table spoons of fresh dill
- juice of half a lemon
- salt and fresh pepper
Peel and dice the cucumber. Chop the onion very fine. Flake the trout and chop up the dill.
Toss all the ingredients in a mixing bowl, add the lemon juice and the oil. Season with fresh pepper, salt if needed.
Wash the apricots, cut them in half and remove the stone. Fill them with the mixture and serve cold, arranged on a platter.