Steps
- 1
Thinly slice the shallot and place in a small bowl. Add white wine vinegar and sugar, stir to dissolve sugar, and let pickle for at least 15 minutes.
- 2
Toast the sourdough bread slices until golden and crisp. Set aside to cool slightly.
- 3
Cut the avocado in half, remove the pit, and scoop the flesh into a bowl. Mash with a fork until creamy but still slightly chunky. Season with sea salt and black pepper.
- 4
Drizzle the toasted bread slices with olive oil, then spread an even layer of mashed avocado on each slice.
- 5
Flake the smoked trout fillet into bite-sized pieces and distribute evenly over the avocado toast.
- 6
Drain the pickled shallots and scatter them on top of the trout. Garnish with chopped fresh dill and lemon zest. Finish with a light sprinkle of black pepper if desired.
- 7
Serve immediately while the toast is still slightly warm for best texture contrast.
Tips from the Chef
Use ripe but firm avocado to ensure a creamy texture without being too mushy.
Pickled shallots can be prepared a day ahead and stored in the refrigerator to deepen flavor.
For an extra touch of gourmet, add a few capers or a light drizzle of crème fraîche before serving.
Serve with a side of mixed greens dressed in lemon vinaigrette for a complete breakfast plate.
Ensure the smoked trout is fresh and high quality for the best flavor experience.
Ingredients
- 2 slices artisanal sourdough bread (thick cut)
- 1 whole ripe avocado (medium size)
- 4 oz smoked trout fillet (skinless, flaked)
- 1 whole shallot (medium, thinly sliced)
- 2 tbsp white wine vinegar (for pickling shallots)
- 1 tsp sugar (for pickling shallots)
- 1 tbsp fresh dill (chopped)
- 0.25 whole lemon (zest only)
- 1 tbsp extra virgin olive oil
- 0.25 tsp sea salt (to taste)
- 0.25 tsp freshly ground black pepper (to taste)
Nutrition
(per serving)
Calories
443
Protein
18.7 g
Carbs
41.3 g
Fat
22.6 g
