Trout with avocado on toast

This delicious and healthy serving dish can be made with either plain Salmon or Loch Trout fillets and is perfect for a weekend breakfast or brunch.

The combination of egg, fish and avocado is rich in protein and a great way to start the day.  Choose a nice sourdough, seeded or wholemeal loaf for your toast.

Ingredients

• 2

  BigFish™ Sea Trout Fillets

• 1

  ripe and ready avocado

• 1

  bunch of fresh coriander, roughly chopped

• 1/4

  of a red onion, finely chopped

• 2

  cherry tomatoes, finely chopped

• Half

  a lime, juiced

• 1/4 tsp

  red chilli flakes

• 2

  free range eggs

• 1 tsp

  olive oil

• 2-3 tbsps

  vegetable oil

• Seasoning

  salt and fresh black pepper

• 2

  thick slices of toast, to serve

Method

• 1.

  First, make the avocado salsa by mashing the flesh of 1 avocado in a glass bowl with the lime juice, red onion, tomatoes, a handful of coriander, pinch of salt, drizzle of olive oil and small pinch of red chilli flakes. Mix together, cover and leave in the fridge until ready to use.

• 2.

  Poach the trout fillets. Remove from the outer bag and (from frozen while still in the inner pouches) place the fillets in a pan and cover with cold water. Bring to the boil and simmer gently for 15 minutes (or 10 minutes if defrosted).

• 3.

  Whilst the fish is cooking, fry the eggs. Heat the vegetable oil in a heavy based saucepan on a high heat. When the oil is hot, crack in one egg at a time, basting with the oil for 2-3 minutes until cooked. If the oil starts to spatter, turn down the heat a little.

• 4.

  To serve, spread the avocado salsa on slices of toast.  Remove the fillets from their cooking pouches, place on top of the avocado and top each with a fried egg. Season with a little freshly ground black pepper and garnish with a sprig of coriander before serving. Enjoy immediately!