Avocado And Smoked Trout Salad Recipes

CUCUMBER-AVOCADO SALAD WITH SMOKED TROUT

Steps:

• Peel and halve all cucumbers lengthwise, then remove seeds, reserving 1 cup peel and 1/4 cup seeds. Cut cucumbers into 1 1/2x1/4-inch strips. Place in medium bowl. Finely chop reserved cucumber peel and seeds in processor. Add 1/4 cup of chopped peel mixture to bowl with cucumber strips. Whisk vinegar, dill, and honey in small bowl to blend. Add to cucumber strips and toss to coat.
• Using fork, mash avocado in another small bowl; mix in lemon juice. Season with salt and pepper. Add avocado to cucumber mixture and toss to blend. Season to taste with salt and pepper.
• Divide cucumber salad among 4 plates. Arrange smoked trout alongside. Garnish with dill sprigs.

SMOKED TROUT AND AVOCADO SALAD

Steps:

• Bring a large saucepan of water to the boil. Remove the woody ends from the asparagus and cook spears in boiling water for 1-2 minutes. Refresh under cold running water and then cut the asparagus into 3cm pieces on an angle.
• Break trout fillets into chunks, removing any bones. Place in a bowl, with asparagus, rocket, tomatoes, avocado, parsley and cucumber.
• For the dressing mix together the lemon juice, mustard, salt and pepper. Add the olive oil and whisk well.
• Toss the salad together with the dressing and serve.

AVOCADO AND SMOKED TROUT SALAD

Steps:

• It just feels good; the way a sharp knife eases through the avocado flesh, cutting it in a perfect half top to bottom; and then holding a half in each hand, a gentle twist in opposite directions removes one of the cheeks cleanly, leaving the other with the seed embedded. A short, flat chop into the seed with the knife will bury the blade a few mm below its woody surface. Twist the knife and the seed is free. The belly where the seed once was now has possibilities. Method For 4 people, slice 2 avocados in half and remove skin. Peel back the skin from a hot-smoked rainbow trout and remove the flesh from the fish in bite-sized pieces, making sure no bones are attached. Wash, and slice in half, a punnet's worth of cherry tomatoes. Wash well and dry a couple of handfuls of a favorite small-leaf lettuce such as curly endive, rocket or watercress. For the dressing Make a dressing with 8 tbsp of extra virgin olive oil, 2 tbsp of red wine vinegar and 1 tbsp of seeded mustard. Toss all the ingredients in a bowl, except the avocado, with the dressing. Season with salt and pepper and serve the salad around the half avocado, pouring the leftover dressing in its belly.