- 1 medium hothouse cucumber
- 2 medium pickling cucumbers
- 3 tablespoons unseasoned rice vinegar
- 1 1/2 tablespoons chopped fresh dill
- 1 tablespoon honey
- 1 avocado, halved, pitted, peeled
- 2 teaspoons fresh lemon juice
- 6 ounces smoked trout fillets, broken into bite-size pieces
- Fresh dill sprigs
- 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.