Avocado and smoked trout salad
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 millimetres below its woody surface. Twist the knife and the seed is free. The belly where the seed once was now has possibilities.
Ingredients
2 avocados
1 hot-smoked rainbow trout
a punnet's worth of cherry tomatoes
a couple of handfuls of a favourite small-leaf lettuce such as curly endive, rocket or watercress
Dressing
8 tbsp of extra virgin olive oil
2 tbsp of red wine vinegar
1 tbsp of seeded mustard
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 favourite 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.
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