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
Ingredients
- 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
Method
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
ABOUT