Ingredients
- 100 g Smoked Trout with lemon & cracked pepper
- Watercress sprouts
- Tender beets, thinly sliced
- 2 tablespoons fish sauce
- 1 tablespoon fresh lime juice
- 1 tablespoon brown sugar
- 2 tablespoons water
- 1 garlic clove, finely chopped
- 1 fresh red chili, finely chopped (optional, for a spicy kick)
- 2 tablespoons sesame oil
- 1 tablespoon fresh cilantro, chopped
- Salt and pepper
Directions
Shred the smoked trout into small portions and dice the avocado, seasoning it with lemon juice, salt, pepper, and the oil from the Trout Lemon Pepper tin; mix well. Cut the pineapple into small cubes and combine with finely chopped fresh mint. To assemble, place a small amount of the pineapple-mint mixture on serving spoons, top with diced avocado, and crown with the shredded trout. Garnish each spoon with a slice of lemon from the tin and serve immediately as a refreshing appetizer.
