Basil & avocado dip served with smoked trout
- Preparation and cooking time
- Prep:
- Easy
- Makes Enough (for about 4-5 pieces of toast)
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 1If 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 2Whip cream and set aside.
- STEP 3Remove 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 4Fold cream into mix (or very briefly/gently blend together to save on washing up). Season to taste.
- STEP 5To 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.
