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Yuzu smoked trout and avocado on cucumber
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20g fresh root ginger, finely grated
1 tbsp Cooks’ Ingredients yuzu juice
1 tsp light soy sauce
pinch caster sugar
1 red chilli, deseeded and finely chopped, plus extra to garnish
125g kiln-smoked trout fillets, flaked into small pieces
½ large cucumber, cut into 0.5cm slices (18-20 in total)
1 small ripe avocado, finely diced
2 tbsp chopped chives, plus extra to garnish
2 tbsp vegetable oil
2 garlic cloves, thinly sliced
1. To make the garlic chips, heat the vegetable oil in a small pan and fry the garlic slices over a low heat until golden; about 1-2 minutes. Drain on kitchen paper and set aside.
2. In a small bowl, mix together the ginger, yuzu juice, soy sauce, sugar and most of the chilli. Gently toss through the trout; set aside for 5 minutes.
3. Arrange the cucumber slices on a platter. Mix the avocado and chives with the trout mixture and spoon heaped teaspoons onto the cucumber. Serve immediately, sprinkled with the garlic chips, extra chives and chilli.
Prepare the avocado fish mixture up to 6 hours in advance, cover with cling film and chill. Arrange on the cucumber just before serving.
This recipe first appeared in Waitrose Kitchen magazine. myWaitrose members can download the Waitrose Kitchen app edition for FREE. Find out more.
Typical values per serving:
This recipe was first published in November 2014.