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Curtis Stone's cucumber and goat's cheese bites with smoked trout

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These smoked trout canapes are our favourite entertaining treat. With pickled shallots and a soft goat’s cheese centre, it’s hard to stop at just one.

  • Makes20
  • Cook time5 minutes
  • Prep time45 minutes, + cooling & chilling time
Cucumber and goat's cheese bites with smoked trout

Ingredients

  • 150g soft goat’s cheese
  • 1/4 cup (60g) crème fraîche
  • 2 tsp finely chopped dill
  • 1/2 tsp sea salt flakes
  • 1/4 tsp freshly ground black pepper
  • 1 lemon, rind finely grated, juiced
  • 3 Lebanese cucumbers
  • 150g Coles Tasmanian Thinly Sliced Smoked Trout
  • 1 tbs drained baby capers

Pickled shallots

  • 1/2 cup (125ml) red wine vinegar
  • 2 tbs caster sugar
  • 1/4 tsp black peppercorns
  • 1/4 tsp coriander seeds
  • 1 tsp sea salt flakes
  • 2 shallots, thinly sliced

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    To make pickled shallots, in a small saucepan over medium heat, bring the vinegar, sugar, peppercorns, coriander, salt and 1 tbs water to the boil, whisking until sugar dissolves. Place shallots in a heatproof bowl and pour over the hot pickling liquid. Set aside to cool to room temperature. Place in the fridge to chill.
  2. Step 2

    In a small bowl, combine the goat’s cheese, crème fraîche, dill, salt, pepper, lemon rind and 1 tbs lemon juice. Transfer the goat’s cheese mixture to a piping bag.
  3. Step 3

    Using a mandolin or vegetable peeler, slice cucumbers lengthways into 2mm-thick strips. Place cucumber ribbons on a plate lined with paper towel to absorb excess moisture.
  4. Step 4

    Cut the trout into slices slightly narrower than the cucumber ribbons. Starting at 1 end, pipe a little goat’s cheese mixture over two-thirds of each cucumber ribbon. Top with trout. Roll up the cucumber ribbons as tightly as possible to enclose the filling.
  5. Step 5

    Drain the shallots. Place cucumber bites on a serving platter and top with shallots and capers. Season to serve.



Curtis Stone's cucumber and goat's cheese bites with smoked trout

Curtis Stone's cucumber and goat's cheese bites with smoked trout
  • Makes20
  • Cook time5 minutes
  • Prep time45 minutes, + cooling & chilling time
Ingredients
  • 150g soft goat’s cheese
  • 1/4 cup (60g) crème fraîche
  • 2 tsp finely chopped dill
  • 1/2 tsp sea salt flakes
  • 1/4 tsp freshly ground black pepper
  • 1 lemon, rind finely grated, juiced
  • 3 Lebanese cucumbers
  • 150g Coles Tasmanian Thinly Sliced Smoked Trout
  • 1 tbs drained baby capers

Pickled shallots

  • 1/2 cup (125ml) red wine vinegar
  • 2 tbs caster sugar
  • 1/4 tsp black peppercorns
  • 1/4 tsp coriander seeds
  • 1 tsp sea salt flakes
  • 2 shallots, thinly sliced
    Description

    These smoked trout canapes are our favourite entertaining treat. With pickled shallots and a soft goat’s cheese centre, it’s hard to stop at just one.

    Method
    1. Step 1

      To make pickled shallots, in a small saucepan over medium heat, bring the vinegar, sugar, peppercorns, coriander, salt and 1 tbs water to the boil, whisking until sugar dissolves. Place shallots in a heatproof bowl and pour over the hot pickling liquid. Set aside to cool to room temperature. Place in the fridge to chill.
    2. Step 2

      In a small bowl, combine the goat’s cheese, crème fraîche, dill, salt, pepper, lemon rind and 1 tbs lemon juice. Transfer the goat’s cheese mixture to a piping bag.
    3. Step 3

      Using a mandolin or vegetable peeler, slice cucumbers lengthways into 2mm-thick strips. Place cucumber ribbons on a plate lined with paper towel to absorb excess moisture.
    4. Step 4

      Cut the trout into slices slightly narrower than the cucumber ribbons. Starting at 1 end, pipe a little goat’s cheese mixture over two-thirds of each cucumber ribbon. Top with trout. Roll up the cucumber ribbons as tightly as possible to enclose the filling.
    5. Step 5

      Drain the shallots. Place cucumber bites on a serving platter and top with shallots and capers. Season to serve.