• Recipe by Alida Ryder

    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

    1

    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.

    2

    To assemble, divide the creamed avo between the slices of toasted rye and top with flakes of trout and capers.

    3

    Garnish with micro rocket leaves and serve with lemon wedges.

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