• file:site_21_rand_1180303886_sliced_smoked_trout.jpg
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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

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


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.