For an easy lunch with friends or a light midweek meal, whip up these rye toasts with smoked trout and creamy avocado.
2 ripe avocados
juice of 1 lemon
12 small slices rye bread, toasted
400g hot smoked trout, flaked
capers in brine, drained
micro rocket leaves
1) For the creamed avocado, place the avocado in a bowl and blend with a handheld blender until completely smooth and creamy. Season with lemon juice, salt and pepper, and set aside.
2) To assemble, divide the creamed avocado between the slices of toasted rye and top with flakes of trout and capers.
3) Garnish with micro rocket leaves and serve with lemon wedges.