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Rye with smoked trout and creamed avo

Name: Rye with smoked trout and creamed avo
Cook time: 10 min
Yield: 4 – 6 as a canapé
Ingredients: Creamed avo; 2 ripe avocados; juice of ½ – 1 lemon, to taste; salt and freshly ground black pepper, to taste; To serve; 400g hot smoked trout, flaked; capers in brine, drained; 12 small slices rye bread, toasted; micro rocket leaves; lemon wedges

May 6, 2016 (Last Updated: January 11, 2019)

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Recipe by Alida Ryder

Print Recipe

Rye with smoked trout and creamed avo

Serves: 4 – 6 as a canapé

Cooking Time: 10 mins

Ingredients

Creamed avo
2 ripe avocados
juice of ½ – 1 lemon, to taste
salt and freshly ground black pepper, to taste
To serve
400g hot smoked trout, flaked
capers in brine, drained
12 small slices rye bread, toasted
micro rocket leaves
lemon wedges

Instructions

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.