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Smoked trout and avocado salad

Christmas cookbook, ACP Books, $12.95
Photography by Dean Wilmot. Styling: Vicki Liley
Photography by Dean Wilmot. Styling: Vicki Liley

Serving size: Serves 8
Cuisine type: Modern Australian
Cooking time: Less than 30 minutes
Special options: Low Carb
Course: Entree, Lunch, Main
Favourite flavours: Seafood

Smoked trout and avocado salad
INGREDIENTS

2 smoked rainbow trout (600g)
2 large avocados (640g), chopped coarsely
2 lebanese cucumbers (260g), cut into ribbons
6 bocconcini cheese (360g), drained, quartered
3 shallots (75g), sliced thinly
60g baby rocket leaves

sour cream dressing
10g baby rocket leaves
¾ cup (180g) sour cream
1 tablespoon finely grated lemon rind
2 tablespoons lemon juice
1 tablespoon olive oil

METHOD

Make sour cream dressing.

Remove skin and bones from fish, flake into bite-size pieces. Combine fish, avocado, cucumber, cheese, shallot and rocket in large bowl; serve drizzled with dressing.

sour cream dressing
Blend or process ingredients until combined; season to taste.

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Tip: Try "lamb & potato" or "Low GI"
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