Recipe by Alida Ryder
Rye with smoked trout and creamed avo
- 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
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.