Copyright © 2014 Poland on a Plate  

Poland-inspired Spring Recipes
with TV Host Basia Brown

Krakus® Recipes


Zupa Ogórkowa (Cucumber Soup)    Serves 4-6



1 Tbsp. unsalted butter

1 leek, chopped into ½-in. pieces

1 carrot, peeled

1 parsnip, chopped into ½-in. pieces

½ celery root chopped into ½-in. pieces

2 russet potatoes, chopped into ½-in. pieces


  1. 1.Melt butter over medium-high heat. Add leek and cook until softened. Add carrot, parsnip, celery root and potatoes.
    Cook for a couple of min.; season with salt and freshly ground black pepper.

2. Add chicken stock and bring to a boil. Cover and simmer for 30 min. or until vegetables are tender.

3. Remove carrot and set aside to cool slightly. Using an immersion blender, or working in batches with a food processor,
     puree the soup to an even consistency.

4. Shred the carrot and return to the pot. Add the shredded pickles and brine. Stir to fully incorporate and check the seasoning.

5. Ladle the soup into bowls and carefully spoon the cream in a circle along the top. Garnish with freshly chopped dill
    and raw cucumber spiral.

Whole Roasted Rainbow Trout

with Lemon-Dill Compound Butter    Serves 4



2 whole trout

1 whole fennel bulb

Fennel fronds

¾ - 1 lb. fingerling potatoes

2 Tbsp. white wine

½ shallot, thinly sliced

½ lemon, thinly sliced

Olive oil

Salt and pepper


1. For compound butter: allow butter to come to room temperature. Fold in dill and lemon zest. Season to taste with salt.
    Use parchment paper or cling wrap to roll the butter tightly into a log. Refrigerate to solidify.

2. Preheat oven to 450° F. Toss the fingerling potatoes and half of the fennel, roughly chopped, in olive oil.
    Season with salt and pepper. Place in an oiled glass baking dish and cook for 10 min. before adding the trout.

3. Rinse trout and pat dry. Cut short, diagonal slits along the top exterior of the fish.

  1. 4.Oil the inside and outside of the trout. Layer inside the fish: shallots, lemon slices, thin fennel slices, fennel fronds.
    Season with salt and pepper. Pour wine over top.

5. Close the fish and season outer skin with salt and pepper. Add trout to baking dish with vegetables, cut-side of the skin
    facing up. Top with two slices of  compound butter. Return to the oven and bake an additional 15 min.
    Serve family-style with extra butter.

5 cups chicken or vegetable stock

1 (16 oz.) jar shredded pickles in brine

¼ cup heavy cream

2 Tbsp. fresh dill

1 cucumber, cut into spirals

Salt and pepper

Salmon Tartare with Caviar   Makes 8 servings



6-8 oz. salmon (sushi-grade)

½ lemon, juiced

1 tsp. lemon zest

3 Tbsp. olive oil

1 Tbsp. chives

1 Tbsp. caviar

1-2 Tbsp. pickled chanterelle mushrooms

2 quail eggs, hardboiled

Salt and pepper


1. Place salmon in freezer for 15-20 min. to firm the flesh for easier cutting.

2. Remove skin, if you have not done so already, and mince the salmon. 

3. Add lemon juice, olive oil and chives. Toss to combine. Season with salt and freshly ground black pepper.
    Serve immediately or refrigerate for up to 8 hrs.

4. To serve: use a large spoon or toast points to layer the salmon, caviar, pickled mushrooms and quail eggs.
    Garnish with lemon zest.

For the compound butter:

1 Tbsp. fresh dill

1 lemon

1 stick unsalted butter



Coming soon to Public Television