1. Roughly smash cucumber into thumbnail-sized pieces and place in a bowl with the ClemenGold segments. Season and add the zest and juice of ½ the lime or lemon. 2. Heat the olive oil in a heavy-based ...
Top each piece with a small dollop of crème fraîche and whizzed beetroot, then use the back of a teaspoon to gently swirl together. Top with a ribbon of smoked trout, season with salt flakes and add a ...