Smoked trout with new potatoes, avocado and egg with sour cream and chives

By: Paul Heathcote From: Good Food Live

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Prep time:
10 mins
Cook time:
5 mins
Serves:
2

For a stylish yet simple starter try Paul Heathcote's elegant smoked trout platter, served with a creamy topping

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Ingredients

  • 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
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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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