Smoked Trout with New Potatoes, Avocado and Egg with Sour Cream and Chives

For a stylish yet simple starter try Paul Heathcote's elegant smoked trout platter, served with a creamy topping
By Paul Heathcote
Smoked Trout with New Potatoes, Avocado and Egg with Sour Cream and Chives
  • Rating:
  • Serves: 2
  • Cook Time: 5 minutes
  • Prep Time: 10 minutes
  • Effort: easy

Ingredients

Main

  • 10 new potatoes, boiled and sliced into 0.5cm thick slices
  • 1 avocado, de-stoned and finely sliced
  • 2 soft-boiled eggs, shelled
  • 2 smoked trout fillets
  • 100 ml whipping or double cream, semi-whipped
  • lemon juice
  • chopped chives
  • black pepper
  • salmon eggs, to garnish

Method

1. On a serving dish, arrange overlapping rings first of potato slices then avocado, leaving a gap in the middle.

2. Place the eggs in the middle and top with the trout fillets.

3. Mix the semi-whipped cream with lemon juice and chives and season with salt and freshly ground pepper.

4. Pour the sauce over the smoked trout. Decorate with salmon eggs and serve.

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