Cucumber Salad With Ocean Trout Sashimi - cooking recipe

Ingredients

2 English seedless cucumbers, peeled deseeded
300 ml natural yoghurt
1 clove garlic, crushed
1 lime, juice of
freshly ground white pepper
1 tablespoon mint, finely chopped
1 tablespoon chives, finely chopped
1 tablespoon dill, finely chopped
1 tablespoon coriander, finely chopped
300 g ocean trout, sashimi
nigella seeds, to serve

Preparation

Cut the cucumbers into batons, and toss with a little salt.
Set aside one hour in a colander and allow to drain.
Rinse, drain and dry the cucumber, cover and chill.
Beat together the yoghurt, garlic, lime juice, herbs and pepper, fold in the cucumber and spoon into individual serving dishes.
Divide the sashimi between them and sprinkle with the nigella seeds.