Name: Avocado and trout with fennel tzatziki
Cook time: 10 min
Total time: 10 min
Yield: 2
Ingredients: 1 lebanese cucumber, cut into ribbons; 2 tablespoon plain yoghurt; 1 teaspoon ground fennel; 2 slice toasted soy and linseed sourdough; 1/2 avocado, sliced thinly; 60 gram smoked trout slices

Ingredients

1 lebanese cucumber, cut into ribbons

2 tablespoon plain yoghurt

1 teaspoon ground fennel

2 slice toasted soy and linseed sourdough

1/2 avocado, sliced thinly

60 gram smoked trout slices

Method

1.Cut a lebanese cucumber in half crossways; cut one half into ribbons using a vegetable peeler. Coarsely grate remaining cucumber and squeeze out excess moisture; combine in a bowl with yoghurt and ground fennel.

2.Top 2 slices of toasted soy and linseed sourdough evenly with half a small sliced avocado, cucumber ribbons and smoked trout slices. Drizzle with fennel tzatziki.

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