2 tablespoons fresh lime juice 2 tablespoons vegetable oil 1 teaspoon sugar 4 ounces Blue Hill Bay smoked trout fillets, chopped fine 3 tablespoons minced scallion/green onion 2 tablespoons chopped cilantro, plus leaves for garnish 1 teaspoon minced peeled gingerroot 1 long seedless cucumber, cut into ½-inch slices 2 tablespoons sesame seeds

1. Whisk the lime juice, oil, and sugar together in a medium bowl.
2. Add the trout, scallion, cilantro, ginger and pepper to taste and combine well.
3. Top each cucumber slice with a rounded teaspoon of trout salad, sprinkle with sesame seeds, and garnish with a cilantro leaf.

Makes 16 to 18 hors d’oeuvres.

Source: Blue Hill Bay