Ingredients
Method
1.Combine sour cream, vinegar, chives and garlic in small bowl, cover; refrigerate until required.
2.Meanwhile, using vegetable peeler, slice zucchini lengthways into ribbons; combine zucchini in small bowl with extra vinegar and 2 tablespoons of the oil.
3.Combine nuts, tomatoes and remaining oil in another small bowl. Slice avocado thickly into a third small bowl; sprinkle with juice. Flake trout into bite-sized pieces.
4.Arrange zucchini mixture, nut mixture, avocado, trout, salmon and caperberries on large platter; serve with sour cream mixture, lemon and bagel crisps.
