Trout, fennel, avocado and cucumber salad

This simple recipe is very refreshing and good for you!

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Nutrition (per portion)

Total Fat20g

Saturated Fat

Total Carbohydrate--


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PP trout avocado and fennel salad

Serves: 4



U.S. U.K. Conversion chart
  • 1  fennel bulb, trimmed and finely sliced (reserve fronds for garnish) juice of 1-2 lemons
  • 1  avocado, stoned and chopped into bite-sized pieces
  • 1  cucumber, halved, seeds removed and sliced
  • 4  smoked or hot smoked trout fillets, torn into bite-sized pieces
  • 1 bunch(es) chives, finely chopped
  • 1-2 limes, segmented and cut into small pieces
  • For dressing:
  • 3 tablespoon(s) extra virgin olive oil
  • 1 tablespoon(s) raspberry vinegar, or use white wine or cider vinegar


  1. First, make dressing; whisk together olive oil and vinegar and season to taste. Put to one side. Add fennel to a bowl then squeeze over lemon juice and toss gently so it gets coated all over, to prevent it from going brown. Then add avocado to a bowl and do same. Put to one side.
  2. To assemble salad, add cucumber and trout to a large bowl and combine. Add a pinch of sea salt and freshly ground black pepper. Next, add fennel, avocado and chives and half of lime pieces, and toss again.
  3. Transfer to a serving dish. Scatter over lime pieces and fennel fronds, then drizzle or spoon over dressing. Serve with some rye bread.
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