Sweet and briny bursts of roe make a great complement to softy crunchy carpaccio-style Persian cucumbers and tangy créme fraiche.


This recipe is from my Spring 2015 issue!

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Serves 3-4

7 to 9 Persian cucumbers, rinsed and flower end trimmed

1 lemon, cut into wedges

1⁄3 cup créme fraîche, I always use Vermont Creamery

freshly cracked pepper

4 tablespoons trout roe with more available table-side, to taste


  1. Slice cucumbers very thinly into ribbons on a mandoline.
  2. Squeeze 2 lemon wedges over cucumbers and toss to coat.
  3. Allow cucumbers to marinade in lemon juice for 10 minutes so that the membranes soften slightly.
  4. Layer slices on plates, dollop créme fraiche, and add a few grinds of freshly cracked pepper.
  5. Add small spoonfuls of trout roe onto créme fraîche and cucumber slices and serve with remaining lemon wedges.

TIP:

Crispy flatbreads make a nice addition to this meal.


Photography by Food, Styling, & Photos by Melina Hammer

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