This is so good! I don’t know about you , but I love canned fish. If you’re not a canned fish fan here is a great recipe that may forever change your mind. It’s mixed with avocados and lemon which makes it bright and creamy.
In case you couldn’t tell I’m super excited about this recipe for Avocado Toast with Trout and Lemon. Not only is it delicious, but it’s healthy. Thank you Food52. I found your recipe and adapted it for me, but because I loved it so much I couldn’t keep it to myself.
We all know that avocado toast is everywhere right now. Plus I don’t know about you, but I know a few people who rave about it. I was thinking about why it’s so popular. Here’s what I came up with.
- The basic recipe is two ingredients. Avocados and bread.
- It’s simple to make. Mush up an avocado and toast the bread.
- It’s healthy and full of the good fats we need, plus the carbohydrates to give us fuel.
Plus, I love avocados. They’re creamy and indulgent without the guilt. I wish ice cream was an avocado. (sigh) Here’s some interesting facts about avocados that I hope are as interesting to you as they have been to me.
- Elephant in the room; fat! One avocado contains 29 grams of fat!
- Calories? 322!
- 75% of the avocado fat is monounsaturated fat, which is good for your heart. This is the good fat that we need in our diet. Research has also found that it can help with sugar absorption too.
- High source of Fiber
- Contains Vitamin C, B-6, magnesium, and potassium.
Another thing that I like about this combination is that it’s a blank canvas to manipulate the recipe to whatever you want. You can beef up your avocado by adding an egg on top, mixing veggies with it, or just eating it plain. Who doesn’t like options? But the wrong options can add more calories, fat, and sugars that can ruin the whole healthy thing we were going for.
That’s why I really like this recipe! It has the addition of smoked trout, and fish is such a great source of protein for our lovely bodies. I really need to eat more fish and more often.
I think I’ve mentioned before that my mom is Korean. Asian people love fish! I mean it’s in stews, baked, fried, eaten raw… For you novice fish eaters out there I have to tell you about this one Korean fish dish that is incredible. It’s Yellow Croaker that has been dried then baked. Emery doesn’t care for it. He says that it has a strong fishy taste (whatever that means?) and that it’s scary looking (someone a little ascared?). Okay, it’s a little both, but I love it. I love it when my mom makes this, as I haven’t made it yet. Here’s a picture I found online of what the baked yellow croaker looks like.
So maybe it’s a little off putting because it still has eyes? Plus you eat it by digging straight in with your chopsticks! I guess it can be a bit scary at first. I’ve been eating it since I was a child and just love it. Seriously, if you can get past all of that this it will be a fishy treat! Plus it goes excellent with kimchi and rice!
When I saw that this recipe had added trout to plain avocado toast I was a little surprised, but once I made it I understood why this recipe works so well! With the shallots, lemon, and garlic it is full of flavor, then placed on a piece of crunchy whole grain toast it has great texture. If this wrong, then i want to be wrong every day!
Some things about the recipe:
- I used napa cabbage to add some crunch to the avocado salad, but endive or even lettuce would be nice to add volume.
- The smoked trout we purchased was packed in canola oil, but there’s trout that has been packaged in vacuum sealed packaging too. We purchased this particular trout from a grocery store called Trader Joes, because of it’s review. Since it was packed in oil we did drain it well before using it in our mixture.
- Olive oil is great for dressings, and is what we used here. Our olive oil was actually Persian lime infused olive oil that was sent to us from a friend’s specialty store called Favored Flavors in Lynchburg, VA.
- When tossing the avocado be gentle so that you keep the fish in nice sized pieces.
- Make sure the toast is well browned and a little on the dry side, otherwise it can become soggy.
- Give it a try. You never know you might love this!
Avocado Trout Toast
- 1 large shallot, diced
- 1 clove garlic, pulverized
- 1 lemon, juiced
- 1/3 cup of extra virgin olive oil
- 2 cups napa cabbage, diced
- 3 scallions, sliced
- 2 cans smoked trout, drained (about 5 oz of fish)
- 2 avocados, chopped
- Salt and pepper to taste
- Step 1 In a small bowl add the shallots and garlic and cover with lemon juice and a sprinkle of salt. Set aside for about 15 minutes. Whisk in olive oil and adjust salt and pepper.
- Step 2 Meanwhile chop cabbage and add to another larger bowl with scallions, avocado, and trout broken into large pieces.
- Step 3 Pour lemon dressing over cabbage and trout mixture . Carefully toss and taste for seasoning.
- Step 4 Serve over crunchy toast.
- Step 5 Enjoy!