Chilled Cucumber-Yogurt Soup with Fresh Trout and Dill

Peel the cucumbers and slice in half lengthwise. Scoop out the seeds with a spoon and discard. Roughly chop the cucumber flesh and place in a bowl.

Toss the chopped cucumber with a pinch of salt and let drain in a strainer for 10 minutes. Pat dry with paper towels.

Season the trout fillet with salt and a squeeze of lemon. Let sit at room temperature for 5 minutes.

Heat a small non-stick pan over medium-low heat. Place the trout skin-side down and cook gently for 3-4 minutes until the skin is crisp. Flip and cook 1 minute more. Remove and let cool slightly.

Flake the cooked trout into large, delicate pieces, discarding any skin. Set aside.

Combine the prepared cucumber, yogurt, remaining lemon juice, white vinegar, salt, and white pepper in a blender.

Blend on high until completely smooth, about 2 minutes. Taste and adjust seasoning with more salt, lemon, or vinegar as needed.

Transfer to a sealed container and refrigerate for at least 30 minutes until thoroughly chilled.

Ladle the chilled cucumber-yogurt soup into shallow bowls, filling each about three-quarters full.

Arrange the flaked trout pieces over the center of each bowl.

Finish with fresh dill fronds and torn mint leaves. Serve immediately while cold.