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
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
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.