We seem to have a bit of an avocado thing going on at the moment. I buy them every time I shop and they are stacked up in the fruitbowl amidst the apples and bananas until they reach perfect ripeness.
Some of them go into a simple guacamole, Martin will often peel one and just eat it with a bit of soy sauce and balsamic vinegar (who knew?) and they regularly end up in a mixed green salad along with bits and pieces from the allotment.
But sometimes they need to be added to something just a little bit special and this salad, with soft, smokey, succulent trout is definitely special.
If you have only ever bought smoked fish vacuum packed from a supermarket then I beg you to try buying from a specialist smoker – the taste is quantifiably different but you won’t believe the texture. It is soft and moist like perfectly cooked fresh fish should be and not even slightly dried out. I bought this trout from Nigel at Cornish Cuisine. If you are lucky enough to live in Cornwall you will find him at Truro, Falmouth or St. Ives Farmer’s Markets – if not you can order on-line.
This dish is so simple that it barely needs a recipe but it is so delicious that I served it as a starter for Martin’s birthday meal and it didn’t disappoint.
I have given the ingredients for two people as a starter but scale it up or down according to numbers and appetites – it also makes a lovely light lunch with some crusty bread.
For two people as a starter.
1 Smoked Trout Fillet
1 medium (ripe) Avocado Pear
A handful of Pea Shoots
3 Radishes – thinly sliced.
The juice of 1 Lemon
1 tbsp Extra Virgin Olive Oil
1 tbsp Horseradish Sauce
Salt & Pepper
Put the lemon juice into a medium sized bowl.
Halve, peel and stone the avocado and cut it into chunky slices. Place the slices in the bowl with the lemon juice and toss to coat (this will stop the avocado turning brown). Season well with salt and freshly ground black pepper.
Arrange the avocado slices onto a serving plate or plates (reserving any remaining lemon juice).
Remove the skin from the trout and break it into generous pieces and arrange on top of the avocado. Garnish with the radish slices, pea shoots and dill fronds.
Stir the olive oil into the left over lemon juice and drizzle the dressing over the prepared salad. Top with a spoonful of horseradish sauce.
Serve as it is or with some brown bread and butter.