PETER RUSSELL-CLARKE – Friday recipes
Friday 22nd May 2020:
SMOKED TROUT IN AVOCADO:
1 medium sized smoked trout; small carton cultured sour cream; juice of 1/2 lemon; finely chopped parsley; 1 drop Tabasco; freshly ground black pepper; 1 avocado (1/2 per person); fresh crisp lettuce leaves.Take the flesh of the trout off the bone and flake the flesh into small pieces. Mix together the sour cream, lemon juice, parsley and Tabasco and gently add the trout flesh and sprinkle with freshly ground black pepper.Take the stone out of the avocado, spoon the mixture into each cavity and serve on a fresh, crisp lettuce leaf.
Jan, my wife of 60 years has simply pinched a page from my Egg Cook Book. Here it is –