Whipped Avocado and Smoked Trout Tartine
By OcadoLife
Published on 21 January 2025
A simple, speedy and delicious brekkie, brunch or snack, this Whipped Avocado and Smoked Trout Tartine was rustled up by OcadoLife recipe editor Lauren Hoffman. “Nutty rye bread provides the perfect base for this extra-creamy avocado and smoked fish topping, with some quick-pickled radish for crunch and optional chilli for heat.”Time and servings
10 minsTotal time
2Servings
10 minsPrep time
Ingredients
- 100g radishes, sliced
- 1 good pinch sea salt
- 2 tbsp apple cider vinegar
- 1 ripe avocado
- 1 tbsp natural kefir yoghurt
- 1 handful dill sprigs
- 2 tsp nonpareilles capers, plus a few extra
- 0.5 lemon, zested and juiced
- 2 slices rye bread
- 2 hot-smoked trout fillets, flaked
- 1 red chilli, sliced, to serve (optional)
Method
Step 1
Put the radishes in a shallow bowl with the sea salt and scrunch together. Add the vinegar, then set aside.Step 2
Scoop the avocado flesh into a blender. Add the yoghurt, most of the dill, the 2 tsp capers, the lemon zest and juice, then blitz until silky; season.Step 3
Divide the whipped avocado between the bread slices and smooth the surface. Arrange the flaked fish on top with the (drained) radish pickle, extra capers, the remaining dill fronds and sliced M&S Red Chilli, if you like.