Yuzu smoked trout & avocado on cucumber recipe | Waitrose

  • Preparation time: 10 minutes, plus marinating
  • Cooking time: 5 minutes
  • Total time: 15 minutes, plus marinating

Makes: 18-20


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.