Cold Smoked Trout with Crushed Avocado on Sourdough Toast, with Slow Roast Plum Tomatoes


Cold Smoked Trout with Crushed Avocado on Sourdough Toast, with Slow Roast Plum Tomatoes

PRINT SIZE (Credit Paul Johnston at Copper Mango) CMPL1102Few healthy breakfast recipes bring so much colour and flavour to the table as this cold smoked trout dish – it makes a great alternative brunch option, and is also perfect as a light lunch.

Serves 2-4

Ingredients

  • 1 packet of RR. Spink & Sons Cold smoked trout
  • 6 medium plum tomatoes
  • 1½ tbsp olive oil
  • 1 tsp caster sugar
  • 2 ripe avocado
  • 1 lemon, juice & zest
  • 2 slices sourdough or country bread
  • 2 tbsp extra virgin olive oil

“Who said healthy breakfast recipes need be dull? Case in point – this amazing combination of fresh, nutritious ingredients!” – Scott Fraser, RR. Spink & Sons Chef

Method

  1. Preheat the oven to 150°
  2. Halve the tomatoes and place in a single layer on a baking tray, cut side up. Sprinkle with some olive oil, sugar, salt and freshly ground black pepper.
  3. Bake for 40-45 minutes, or until the tomatoes begin to shrink and caramelise round the edges.
  4. Halve and stone the avocado, scooping the flesh into a bowl. Grate in the lemon zest, squeeze over the lemon juice, and season with salt, then gently crush the ingredients together without mashing.
  5. Toast the sourdough and spoon on the avocado; top this with RR. Spink & Sons Cold Smoked Trout and finish with the baked tomatoes.

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