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Smoked trout is easy to find, but quality varies; it pays to buy from a reputable fishmonger. The bright-tasting mayo and the slightly sweet balsamic glaze give an added kick.

Servings: Serves 4

Ready time: 30 minutes

Wine pairings:

Smoked trout carries more of a fire-pit quality than smoked salmon. That contrasts nicely with boldly fruity Riesling, whether dry or slightly sweet. Lucy’s fruity, tart and fragrant embellishment here also resonates with the wine. - Beppi Crosariol


4 fillets smoked trout

1 avocado, peeled

2 ripe pears, peeled

½ cup mayonnaise

¼ cup yogurt

1 tbsp finely chopped lemongrass

1 tbsp fish sauce

Pinch cayenne

Salt and freshly ground pepper

1 cup balsamic vinegar


Remove skin from smoked trout and lay in centre of plate. Slice avocado into 8 slices and lay two beside each trout fillet. Cut pears into 8 slices each and lay 4 slices on other side of trout.

Beat together mayonnaise, yogurt, lemongrass, fish sauce and cayenne. Season with salt and pepper. Streak over fish, pears and avocados.

Place balsamic vinegar in a pot over medium heat. Bring to boil, and boil for 5 to 8 minutes or until reduced by half and thickened slightly. Dot plates with balsamic reduction.

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