INGREDIENTS:

• 6 Slices sourdough 

• 2 packet (400g) HFM ocean trout 

• 1 Lebanese cucumber 

• Danish feta 

• 2 ripe Avos 

• 1 Tbsp wasabi paste 

• ½ bunch dill 

• Salt and Pepper to taste

• EVOO

METHOD:

1. Scoop the avo out into a mixing bowl, add the wasabi paste, season with salt and pepper and mix well using a fork or a whisk then set aside. 

2. Finely slice the cucumber. Pick the dill off its stalk, and finely chop it, leaving some whole leaves for garnish. Place the sliced cucumber and dill in a mixing bowl, season with salt and pepper and drizzle with olive oil.

3. Place the sliced sour dough bread in the toaster. Once out, plate it and top with the avocado mash then the ocean trout. Crumble over some feta and place over top the cucumber salad and a squeeze of lemon juice. Garnish with some more dill leaves and olive oil - enjoy!

Photography by Bonnie Coumbe. Visit her site here & Instagram here. Styling by Lauren Miller. Visit her site here & Instagram here.