Method:
Using a mandolin, thinly slice the fennel lengthways. Place in a bowl with the juice of one of the lemons. Add a large pinch of salt with the sugar, toss to combine and set aside to pickle.
Cut the scallions into 8cm lengths, then slice very thinly lengthways. Place in a bowl of iced water for 2–3 minutes or until lightly curled, then drain and dry on kitchen paper.
Peel and stone then roughly mash the avocados in a bowl. Add the remaining lemon juice, season generously and stir to combine.
Drain the fennel. Spoon the mashed avocado in a heaped circle around the edge of a large plate.
Arrange the pickled fennel, cucumber, radish, scallion curls along with the smoked trout over the top.
Dollop on the trout caviar.
Finish with the dill and pea shoots.
Serve immediately with wheaten bread.
Method:
Using a mandolin, thinly slice the fennel lengthways. Place in a bowl with the juice of one of the lemons. Add a large pinch of salt with the sugar, toss to combine and set aside to pickle.
Cut the scallions into 8cm lengths, then slice very thinly lengthways. Place in a bowl of iced water for 2–3 minutes or until lightly curled, then drain and dry on kitchen paper.
Peel and stone then roughly mash the avocados in a bowl. Add the remaining lemon juice, season generously and stir to combine.
Drain the fennel. Spoon the mashed avocado in a heaped circle around the edge of a large plate.
Arrange the pickled fennel, cucumber, radish, scallion curls along with the smoked trout over the top.
Dollop on the trout caviar.
Finish with the dill and pea shoots.
Serve immediately with wheaten bread.
