Recipe by Alida Ryder
Serves: 4 – 6 as a canapé
Difficulty level: Easy
Time: 10 minutes
2 ripe avocados
juice of ½ – 1 lemon, to taste
salt and freshly ground black pepper, to taste
400g hot smoked trout, flaked
capers in brine, drained
12 small slices rye bread, toasted
micro rocket leaves
no-bake, no-cook, fish, lunch, snacksno-bake, no-cook, fish, lunch, snacks, everydayRye with smoked trout and creamed avo, food and home
- For the creamed avo, place the avocado in a bowl and blend with a handheld blender until completely smooth and creamy. Season with lemon juice, salt and pepper, and set aside.
- To assemble, divide the creamed avo between the slices of toasted rye and top with flakes of trout and capers.
- Garnish with micro rocket leaves and serve with lemon wedges.