Origin of dish:
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Type of cooking:
No cooking needed
Preparation time: 20 minutes
Ingredients (serves 4):Method: Cut avocados in half. Remove stones with the tip of a knife. Scoop out flesh with a soup spoon, put shells to one side.
Mix avocado thoroughly, spinkle with lemon juice.
Add two slices tout, sliced into strips.
Mix again, until you have a smooth paste.
Add creme fraiche, pinch of salt, black pepper and dill. Mix carefully.
Spoon mousse back into shells.
Chill for fifteen minutes, in fridge.
Meanwhile, cut lettuce and rest of trout into strips.
Cut cherry tomatoes into quarters.
Arrange on top of avocado mousse
Add a little more creme fraiche and dill and serve.