This is my new favorite summer recipe! Perfect as an appetizer for guests, or as a dinner on its own. This dish is packed full of healthy fats, lean protein, and a ton of vitamins making it a perfect post-workout meal or snack. Feel free to make the trout mix and dressing a couple days ahead to speed things up. Unless you’re a wonder chef or have some awesome friends, us mortals can find smoked trout at Trader Joe’s!
If you are picking avocados for day-of enjoyment, look for one that is soft but doesn’t have any areas that feel like air pockets. The produce manager might want to shank you, but the final test is to pop off the stem and look at the flesh – it should be bright green. If it looks brown or moldy, skip it and find another avocado.
Ingredients
- 1 package smoked trout, 2 fillets
- 2 tbsp. capers, rinsed and drained
- 1 large shallot, diced fine
- 1 lemon, zest and juice
- 5 tbsp. olive oil, divided
- 2 tbsp. apple juice
- 2 avocados
- 1 large handful baby arugula
- 1 Persian cucumber, thinly sliced
- 1 loaf Italian bread
- Salt and pepper to taste
Directions
- Break up trout and smash with a fork in a bowl. Add capers, shallot, lemon zest, and 2 tbsp. olive oil. Mix and refrigerate. This can be made ahead.
- In a bowl, add avocado, juice from half of the lemon and mash to combine. Leave it a little chunky, this doesn’t need to be a puree. Add salt and pepper to taste.
- Slice the bread to about 1 inch thick and brush with 1 tbsp. of olive oil. Place in the broiler for about 90 seconds or until golden brown and toasty. Flip and toast the back side for another 60 seconds or until golden brown.
- Make a quick dressing by combining remaining lemon juice, apple juice, 2 tbsp. olive oil, and a hefty pinch of salt. Whisk until combined. Toss a small amount of this with arugula and cucumbers – everything should be well coated, but not dripping.
- Spread avocado on toast and top with trout mixture and arugula/cucumber salad.
- Try not to eat too fast 🙂