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Basil & avocado dip served with smoked trout
Makes Enough (for about 4-5 pieces of toast)
Easy
Prep:
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.
Skip to 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.
