Rye with smoked trout and creamed avo

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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