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Trout & Crayfish Toasts” – A user-friendly name for a delicious dish in 23 characters.


For 4 people

  • 8 slices of rye bread (or other bread with a tight crumb)
  • 1/2 ripe avocado
  • 1/2 tomato
  • 4 thin slices of smoked trout
  • 50 g of peeled crayfish tails (2 tails per toast)
  • 8 teaspoons of cottage cheese
  • 1/2 teaspoon of olive oil
  • Some basil leaves


1. Prepare the sauce: Cut half a tomato into fine cubes, remove the juice and seeds. Cut two basil leaves into fine slices. In a bowl, mix the tomato cubes and basil with the cottage cheese using a spoon. Add a dash of olive oil, being careful not to add too much.

2. Make the avocado butter: In a second bowl, mash the half avocado with a spoon until it becomes a malleable butter.

To finish, spread the avocado butter on the slices of rye bread, place a thin slice of smoked trout on top, spread a layer of the sauce, and top with the crayfish tails. Enjoy!