- 4 fillets smoked trout
- 1 avocado, peeled
- 2 ripe pears, peeled
- ½ cup mayonnaise
- ¼ cup yogurt
- 1 tablespoon finely chopped lemongrass
- 1 tablespoon fish sauce
- Pinch cayenne
- Salt and freshly ground pepper
- 1 cup balsamic vinegar
Remove skin from smoked trout and lay in centre of plate. Slice avocado into 8 slices and lay two beside each trout fillet. Cut pears into 8 slices each and lay 4 slices on other side of trout.
Beat together mayonnaise, yogurt, lemongrass, fish sauce and cayenne. Season with salt and pepper. Streak over fish, pears and avocados.
Place balsamic vinegar in a pot over medium heat. Bring to boil, and boil for 5 to 8 minutes or until reduced by half and thickened slightly. Dot plates with balsamic reduction.
Smoked trout carries more of a fire-pit quality than smoked salmon. That contrasts nicely with boldly fruity Riesling, whether dry or slightly sweet. Lucy’s fruity, tart and fragrant embellishment here also resonates with the wine. - Beppi Crosariol