Ingredients
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
Instructions
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!