Trout Toast

Method

• 1)

  Bring a small pot to the simmer. Pin prick eggs on either end to make it easier for the shell to come away once they are cooked. Lower 3 eggs for 6 minutes. Remove from the water and set to one side to cool.

• 2)

  In a bowl mix 200g creme fraiche, zest and juice of 1 lemon, pinch of salt and a crack of black pepper.

• 3)

  Shell the eggs then cut them into quarters. Slice a ripe avocado, finely chop some dill and chives and 1 red chilli. Remove the skin from the trout and flake off meat with a fork and set all of that to one side until you are ready to construct.

• 4)

  Toast the sourdough with a little olive oil. Then spread some of the creme fraiche mixture over the toasted sourdough. Add some dried fresh avocado, trout, sliced red chilli, finely chopped dill, chives, drizzle of olive oil and a crack of black pepper and flakey salt.