Ingredients
Salad
- 3 just ripe avocados, peeked, quartered and stoned.
- Approximately 350g (12oz) of smoked trout fillets, skinned.
- 200g (7oz) Watercress or similar salad.
Sauce
- 90g (3oz) jar of dill and mustard sauce.
- 2tbsp of olive oil.
- 3tbsp of milk.
Instructions
Sauce
Put your dill and mustard sauce into a small bowl, whisk in the oil and then the milk to get a pourable consistency. Set aside.
Salad
Break the trout fillets into shards and and toss them with the watercress.
Starting just over a centimetre (1/2in) from the pointed end of the avocados slice each segment into long and thin slices. Put once segment on each plate and gently fan the slices out. Divide the salad and trout among the plates.
Season the served trout, salad and avocado with black letter and salt as desired. Trickle the dill and mustard dressing over and serve the salad with brown bread.
