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Basil & avocado dip served with smoked trout

By louweeza (GoodFood Community)
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  • Preparation and cooking time
    • Prep:
  • Easy
  • Makes Enough (for about 4-5 pieces of toast)
This is easy to whip up and makes a great starter or party nibble. I originally got the recipe from a friend in Switzerland, but I wouldn't exactly call it Swiss cuisine.
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Ingredients

  • 1 bunch of basil
  • 1 avocado, ripe
  • 2 tbsp lemon juice
  • a good pinch of salt
  • 100 ml whipping/double cream

To serve

  • 1 bunch of basil
  • 1 avocado, ripe
  • 2 tbsp lemon juice
  • a good pinch of salt
  • 100 ml whipping/double cream
  • smoked trout
  • oatcakes/melba toast/wholegrain toast etc
  • freshly milled pink pepper if you have it
  • some leftover basil leaves

Method

  • STEP 1
    If using toast to serve, toast, slice away rinds, chop into bite-size squares or triangles for nibbles or slightly larger cuts for a starter. Set aside.
  • STEP 2
    Whip cream and set aside.
  • STEP 3
    Remove basil from stalks and set aside a few leaves for garnish. Chop the rest. Chop avocado in half and remove the stone, mix basil, avocado and lemon juice with a hand-held blender or in a mini-blender, season with salt.
  • STEP 4
    Fold cream into mix (or very briefly/gently blend together to save on washing up). Season to taste.
  • STEP 5
    To serve, spread over your oatcakes/toast/blini. Drop a couple of bits of smoked trout on top of each and garnish with freshly milled pink pepper (or whatever pepper you have) and basil leaves.
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