Smoked Trout on Avocado-Carrot Salad

For smoked trout on avocado-carrot salad, season the trout fillets with a little salt, then heat a pot with pasta insert the smoked flour until it smokes. Place the fish fillets in the pasta insert and place in the pot, close tightly with a lid and let smoke for about 15 minutes. Remove from the pot and pluck into small pieces.

Peel the carrots and cut them into quarters lengthwise. Cook in a little salted water until al dente, immediately rinse with cold water and set aside. Halve the avocado, remove the pit, peel and cut into thin wedges. Sprinkle with a little lemon juice to prevent the avocado from turning brown.

Coarsely chop the pine nuts and mix well with the honey, vinegar and olive oil, season with salt and pepper.

Mix the carrots, avocado and basil leaves with the dressing. Season again with salt and pepper. Spread the avocado-carrot salad on a deep plate and place a pair of the smoked trout pieces on top.

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