Smoked Trout and Avocado Stack

This dish makes for a stunning starter or a light lunch packed with good fats, including omega 3 and a real punch of flavour from herbs such as chilli, coriander and garlic.

Serves 2


  • 2 smoked trout fillets, flaked
  • 2 avocados
  • 1/2 - 1 fresh chilli, finely chopped
  • 5 sprigs of coriander, finely chopped (plus and extra 1)
  • 1/2 small red onion, finely chopped
  • Salt and pepper
  • Juice of 1 lime
  • For decoration:
  • 2 garlic cloves
  • Rapeseed oil


Slice the garlic cloves into thin slivers
Pour a large glug into a small sauce pan and fry the garlic for 1-2 minutes until it’s starting to turn golden, strain, reserving the oil
Scoop and cube the flesh out of the avocados and pop into a bowl and squeeze the lime juice over them to prevent discolouration
Add the remaining ingredients and combine, season to taste
Arrange on a plate and sprinkle the garlic around the stack
Spoon a little of the garlicky oil on the plate, top the stack with some more chopped coriander and serve