Preparation time is 30minutes
Total time is 30minutes
Serve is for 10 people
Difficulty level: 3 out of 4
13 Ingredients
Number of servings
10
- 2 limes
- 500grams spreadable cream cheese, at room temperature
- 2 cloves garlic, crushed
- 2 large avocados, halved
- 2tablespoons extra virgin olive oil
- 2tablespoons baby capers, drained on paper towel
- 200grams sliced smoked ocean trout, torn
- 2 Lebanese cucumbers, peeled into ribbons
- 1/2 bunch small red radishes, thinly sliced into rounds
- 1 small red onion, thinly sliced into rounds
- 1 baby fennel, very thinly sliced
- 1/2 punnet dill, sprigs picked
- 100grams lavosh crackers
Description
Perfect for 10 people, this colourful, refreshing Christmas brunch board with sliced smoked ocean trout, cucumber, radish, avocado slices, red onion, avocado cream and crackers will hit the spot.
Instruction tip
Prepping tip:The avocado cream (step 1) can be made up to a day ahead. Store covered in the fridge.
Method
Step 1 of 3
Zest and juice 1 lime. Cut remaining lime into slices and set aside. Process cream cheese, lime zest, lime juice, garlic and 1 avocado until smooth. Season. Spoon mixture into a serving bowl.
Step 2 of 3
Meanwhile, heat oil in a small frying pan over medium heat. Add capers and cook for 2 minutes or until crisp. Cool in pan.
Step 3 of 3
Slice remaining avocado. Arrange avocado slices, trout, cucumber, radish, onion, fennel and dill on a serving platter. Drizzle with caper oil. Serve with avocado cream, lime slices and crackers.
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