Smoked trout and avocado toasts recipe

Created by Allan Campion and Michele Curtis

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Cuisine: Modern Australian
Serves 6

Ingredients

1 smoked trout, approx 300g
500g asparagus spears
200g watercress sprigs
18 torn basil leaves
1 avocado
6 thick slices sourdough
150g cherry tomatoes, halved
2–4 tbsp mayonnaise
Chopped chives for garnish

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Preparation

Gently peel skin from smoked trout. Remove flesh from bones and flake into large pieces. Prepare asparagus by snapping the woody ends off and cut spears into 3cm pieces. Blanch in boiling water for 2–3 minutes, then refresh under cold running water. Place asparagus in a bowl with watercress and basil leaves. Peel and dice avocado. Lightly toast sourdough and spread each slice liberally with lemon mayonnaise. Place pieces of toast on individual serving plates, top with asparagus and greens, and divide avocado, cherry tomatoes and smoked trout between them. Spoon more mayonnaise over the top and scatter with chopped chives.

If you enjoyed this Smoked trout and avocado toasts recipe then browse more Modern Australian recipes, appetiser recipes, seafood recipes, easy recipes, entertaining recipes, quick recipes and our most popular hainanese chicken rice recipe.

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