Directions
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.
- Add the cubed rainbow trout to the bowl, gently tossing to coat the fish evenly with the marinade.
- In a separate small bowl, toss the cubed avocado with the remaining lemon juice and a pinch of Ocean Edibles Kootenay Salt Co.
- 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.
- Flip the bowl onto a plate for a nice presentation. Drizzle the capers on top if desired, and arrange crackers around the plate.
Recipe Note
This recipe makes an excellent appetizer for 2 to share. Simply double the recipe to cater for more.
