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| Rye with smoked trout and creamed avo |
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.
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