Name: Smoked trout and avocado salad
Prep time: 15 min
Total time: 15 min
Yield: 8
Ingredients: 2 smoked rainbow trout (600g); 2 large avocados (640g), chopped coarsely; 2 lebanese cucumbers (260g), cut into ribbons; 6 bocconcini cheese (360g), drained, quartered; 3 shallots (75g), sliced thinly; 60 gram baby rocket leaves; Sour cream dressing; 10 gram baby rocket leaves; 3/4 cup (180g) sour cream; 1 tablespoon finely grated lemon rind; 2 tablespoon lemon juice; 1 tablespoon olive oil

Smoked trout and avocado salad

Sour cream dressing adds a lemony lift to this smoked trout and avocado salad. If you can't get your hands on any smoked trout, you could substitute smoked salmon. Either way, the crisp leaves, soft avocado and fish bites make a delicious dish.

Photography by Dean Wilmot. Styling: Vicki Liley

Ingredients

2 smoked rainbow trout (600g)

2 large avocados (640g), chopped coarsely

2 lebanese cucumbers (260g), cut into ribbons

6 bocconcini cheese (360g), drained, quartered

3 shallots (75g), sliced thinly

60 gram baby rocket leaves

Sour cream dressing

10 gram baby rocket leaves

3/4 cup (180g) sour cream

1 tablespoon finely grated lemon rind

2 tablespoon lemon juice

1 tablespoon olive oil

Method

1.Make sour cream dressing by blending or processing ingredients until combined. Season to taste.

2.Remove skin and bones from fish, flake into bite-size pieces. Combine fish, avocado, cucumber, cheese, shallot and rocket in large bowl. Serve drizzled with dressing.

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Ingredients

Method

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