Avocado Salad Toast

Avocado Salad Toast with Smoked Trout


1 large shallot

1 lemon, juiced

Salt and pepper, to taste

1/3 cup extra-virgin olive oil

2 heads Belgian endive

2 to 3 scallions, finely sliced

1 can of Coles Trout Smoked Trout with Lemon & Cracked Pepper

1 firm, ripe avocado

1/4 cup finely minced parsley

Four 1-inch thick slices bread of your choice


Preheat the broiler to high. Finely mince the shallot and place in a small bowl. Cover with the lemon juice and a pinch of salt and freshly cracked pepper. (We like to add a pinch of sugar too.) Set aside to marinate for 15 to 20 minutes. Use a fork to whisk in the olive oil. Taste and adjust seasoning as necessary. Meanwhile, quarter the heads of endive through the core, then finely slice crosswise. Place in a large bowl. Scatter the scallions over top. Break the Cole’s Smoked Trout with Lemon & Cracked Pepper into large pieces over top. Pour the dressing over top, and use your hands to gently toss everything together, keeping the trout in larger pieces. Taste and adjust seasoning as needed—now is the time to correct your seasoning because once the avocado is in, you don’t want to toss too much or it will all turn to mush. Dice the avocado, and add to the bowl followed by the parsley. Toss with your hands again gently until combined. Set salad aside. 4 Arrange bread on cooling rack set on sheet pan. Drizzle lightly with olive oil. Broil 2 minutes or until lightly golden, keeping a close watch. Remove pan from oven, flip slices of bread over, drizzle with more oil, and return pan to the oven for another 2 minutes, or until bread is golden. Transfer toasts to a platter. Mound trout and avocado salad over top. Serve immediately.

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