Avocado toast with lightly salted trout
1 serving
10 minutes
Avocado toast with lightly salted trout is a refined combination of flavors embodying a modern take on European gastronomy. The dish was born in the atmosphere of morning breakfasts where lightness and elegance merge into one. Creamy cheese with subtle hints of lemon zest creates a velvety base that reveals the buttery texture of avocado and the delicate taste of lightly salted trout. Crispy toasted bread adds contrast, while fresh microgreens complete the picture with vibrant green hues. This toast is perfect as a quick breakfast, elegant snack, or even a light dinner, allowing one to enjoy a harmonious blend of freshness, tenderness, and mild spiciness. Drizzled with lemon juice, it unveils its true character, making each bite unforgettable.
1
Peel the avocado and slice it thinly. Drizzle with lemon juice.
- Avocado: 1 piece
- Lemon: 2 pieces
2
Cut the fish and set it aside.
- Lightly salted trout: 40 g
3
Toast the bread in a dry pan or in a toaster.
- Bread: 1 piece
4
Add lemon zest, salt, and pepper to the cream cheese, mix, and spread on bread.
- Lemon zest: pinch
- Salt: pinch
- Mixed peppercorns (four peppers): pinch
- Cream cheese: 2 tablespoons
5
Place the fish and avocado. Season with salt and pepper, and drizzle with lemon juice. Top with micro salad.
- Lightly salted trout: 40 g
- Avocado: 1 piece
- Salt: pinch
- Mixed peppercorns (four peppers): pinch
- Lemon: 2 pieces
- Microgreens salad mix: 5 sprig
