This delightful appetiser using avocados and smoked trout is quick and easy to make. Ensure your avocados are perfectly ripe, by buying them a few days in advance, while they are still firm. Wrap in newspaper and leave to ripen at room temperature.
Prep Time: 20 min | Serves: 4Ingredients
2 large avocados
juice of ½ a lemon
4 slices of smoked trout
60 ml crème fraîche
2 sprigs dill
1 small lettuce
4 cherry tomatoes
salt to taste
sprinkling ground black pepper
Method
Cut avocados in half. Remove stones with the tip of a knife. Scoop out flesh with a soup spoon, put shells to one side. Mix avocado thoroughly, sprinkle with lemon juice. Add two slices trout, sliced into strips. Mix again, until you have a smooth paste. Add crème fraîche, saving some for garnishing, salt, pepper and 1 sprig of dill. Mix carefully. Spoon mousse back into shells. Chill for fifteen minutes, in fridge. Meanwhile, cut lettuce and rest of trout into strips. Cut cherry tomatoes into quarters. Arrange on top of avocado mousse. Add a little more crème fraîche and dill and serve.
Cuisine: French
Category: Appetisers
- Posted5-Oct-2009
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