Member recipe

Basil & avocado dip served with smoked trout

Member recipe by

  • 1
  • 2
  • 3
  • 4
  • 5
(0 ratings)

Member recipe by

Cooking time

Prep: 15 minutes Cook:

Skill level



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.

This recipe has been submitted by the Good Food community. Sign in or create a My Good Food account to upload your own recipe creations. Please note that all recipes will be moderated but they are not tested in the Good Food kitchen.
Save to My Good Food
Please sign in or register to save recipes.


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

To serve

  • smoked trout
  • oatcakes/melba toast/wholegrain toast etc
  • freshly milled pink pepper if you have it
  • some leftover basil leaves


  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.

  2. Whip cream and set aside.

  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.

  4. Fold cream into mix (or very briefly/gently blend together to save on washing up). Season to taste.

  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.

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Be the first to comment...We'd love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.