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1. Prepare radish, peeled Cucumber and fennel and place in a vacuum bag with pickling vinegar. Vacuum lightly and leave for 15 minutes. If you do not have a vacuum packing machine, mix vegetables and vinegar together and allow them to soak for 15 minutes longer to allow them to pickle.
2. Slice smoked trout.
3. Mash avocado and mix with 2ml of olive oil and lemon juice. Season.
4. Place avocado on rye bread, garnish with pickled vegetables.
5. Garnish with salad and drizzle with olive oil.