Smoked Trout with Sorrel Mashed Potatoes

Scrub potatoes thoroughly and steam until tender, about 30 minutes.

Peel and trim the cucumber. Slice in half lengthwise and remove the seeds with a spoon. Cut into slices. Peel and finely chop the shallot. Sauté the cucumber and shallot for 2-3 minutes in 2 tablespoons of oil. Remove from the heat.

Peel the potatoes and mash them coarsely. Stir in the shallots and cucumbers with the residual oil, as well as the milk. Rinse the sorrel, pat dry, pluck the leaves off the stems and slice the leaves into strips. Stir the sorrel leaves into the potatoes and season with salt and pepper.

For serving: Divide the potatoes between individual plates, top with trout fillets, and season with pepper.