Makes 4 appetizer servings.

INGREDIENTS

• 1medium hothouse cucumber
• 2medium pickling cucumbers
• 3tablespoons unseasoned rice vinegar
• 1 1/2tablespoons chopped fresh dill
• 1tablespoon honey1avocado, halved, pitted, peeled
• 2teaspoons fresh lemon juice6ounces smoked trout fillets, broken into bite-size pieces
• fresh dill sprigs

DIRECTIONS Peel and halve all cucumbers lengthwise, then remove seeds, reserving 1 cup peel and 1/4 cup seeds. Cut cucumbers into 1 1/2×1/4-inch strips. Place in medium bowl. Finely chop reserved cucumber peel and seeds in processor. Add 1/4 cup of chopped peel mixture to bowl with cucumber strips. Whisk vinegar, dill, and honey in small bowl to blend. Add to cucumber strips and toss to coat.

Using fork, mash avocado in another small bowl; mix in lemon juice. Season with salt and pepper. Add avocado to cucumber mixture and toss to blend. Season to taste with salt and pepper.

Divide cucumber salad among 4 plates. Arrange smoked trout alongside. Garnish with dill sprigs.

Tags: Cucumbervocado, Recipe, Salad, Smoked, Trout