Avocado, prawn and smoked trout “burgers” with yoghurt-mayo dressing

Avocado, prawn and smoked trout “burgers” with yoghurt-mayo dressing

Who needs a burger bun when you can use avocados instead? These delicious avocado, prawn and smoked trout “burgers” with yoghurt-mayo dressing are packed with flavour and is perfect for dinner on a warm summer’s eve.

Recipe and styling by Nomvuselelo Mncube

Photograph by Dylan Swart

Avocado, prawn and smoked trout “burgers” with yoghurt-mayo dressing

By Nomvuselelo Mncube Serves: 2

Ingredients

  • DRESSING

  • 60g double-cream plain/Greek yoghurt
  • 100g mayonnaise
  • squeeze fresh lime juice
  • ½ tsp wholegrain mustard
  • salt and freshly ground black pepper, to taste
  • BURGERS

  • 180g hot-smoked trout, flaked
  • 200g queen prawns, cooked and chopped (keep a few whole)
  • 2 spring onions, finely chopped
  • 2 avocados, halved lengthways
  • lemon juice, to drizzle
  • 3 baby fennel bulbs, thinly sliced
  • 1 small cucumber, chopped
  • 35g microherbs
  • black sesame seeds, to sprinkle

Instructions

1

For the dressing, place all of the dressing ingredients in a small jug. Mix until well combined. Refrigerate until needed.

2

For the burgers, mix the flaked trout, cooked prawns, chopped spring onions and ½ of the dressing together in a medium bowl. Set aside.

3

Drizzle the avocado halves with the lemon juice. Fill 2 of the halves with the trout-and-prawn mixture. Top with the thinly sliced baby fennel, chopped cucumber and microherbs. Cover with the remaining avocado halves to make 2 burgers. Sprinkle the tops of the burgers with the black sesame seeds. Serve immediately, with the remaining ½ of the dressing alongside.

 

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