Directions

1. In a small bowl, whisk together the Lemon Fused Olive Oil, Wild Dill Infused Olive Oil, Dijon mustard, chopped dill, half the lemon juice, and a pinch of Ocean Edibles Kootenay Salt Co. until well combined.

2. Add the cubed rainbow trout to the bowl, gently tossing to coat the fish evenly with the marinade.
3. In a separate small bowl, toss the cubed avocado with the remaining lemon juice and a pinch of Ocean Edibles Kootenay Salt Co.
4. For serving, find a small bowl with a flat bottom. Add the marinated trout first, then layer the avocado on top, pressing gently to mould the mixture.
5. Flip the bowl onto a plate for a nice presentation. Drizzle the capers on top if desired, and arrange crackers around the plate.