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

Mobile version Print

By: Paul Heathcote From: Good Food Live

On TV Tonight

  • 20:00 - Caribbean Food Made Easy - CARIBBEAN FOOD MADE EASY
  • 20:30 - Chinese Food Made Easy - Fast Food and Street Food
  • 21:00 - MasterChef - MasterChef

This recipe is classed as easy

Rating 3.20 / 5 (5 votes)

Prep time:
10 min
Cook time:
5 min

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


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.


  • 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

Comments & Ratings

Rate this recipe by clicking on the stars.

You need to be logged in to comment on this recipe

Forgotten your password?
Resend activation

Login Register