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| >RUSTIC WARM SMOKED TROUT TOASTS WITH ORANGE AND AVOCADO RELISH |
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| FRIDAY |
400g (14oz) smoked, skinless, boneless trout fillets
400ml (14 fl oz) soured cream crème fraiche
4-5 tsps creamed horseradish
1 rustic loaf style
30ml (2tbsp) olive oil
for the orange and avocado relish
2 ripe avocados, halved & stoned
2 oranges, peeled
2 large shallots, finely sliced
30ml (2tbsp) extra virgin olive oil
small bunch dill
1. Preheat the oven to 200C/400F/Gas 6.
2. In a large bowl, mix the crème fraiche and horseradish together. Season with freshly ground black pepper. Break the trout into large flakes and gently fold into the crème fraiche mixture. Set to one side.
3. Cut the loaf in half horizontally and lay both halves on a baking tray. Drizzle over the oil and place in the oven for 12 minutes until golden and toasty.
4. Meanwhile, make the avocado and orange relish. Spoon the avocado out of the shells in collops. Segment the oranges, catching the juice from one and squeezing out any juices remaining in the membrane. Gently mix together the avocado, orange segments, shallot, squeezed orange juice and oil. Season to taste.
5. To serve, arrange the loaf halves on a large wooden board. Cut each half into 4 but keep together as a half. Top each cut ciabatta half with the relish and then top with the trout pate. Grind over a little more pepper and top with sprigs of dill. Take to the table and serve.
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| Serves 8 |
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