Canapés with Red Fish and Avocado Sauce
Appetizers • European
Description
Canapés with red fish and avocado sauce
Ingredients
- Trout 5 oz
- Avocado ½ piece
- Natural Yogurt 4 tablespoons
- Salt to taste
- Ground Black Pepper to taste
- Meyer Lemon Juice 1 teaspoon
- Grapeseed Oil 1 tablespoon
- Olives stuffed with lemon 5 pieces
- Finn Crisp Traditional Crispbread 3 pieces
Step-by-Step Guide
Step 1
For the sauce, mash half of the peeled avocado with a fork, mix with yogurt, lemon juice, oil (olive or grapeseed), salt, and pepper until smooth.
Step 2
Spread the sauce on the crispbreads and let them soak.
Step 3
Cut the soaked crispbreads and fish into pieces about 2x2 cm (as convenient for you).
Step 4
On toothpicks, assemble the components in the following order: crispbread with sauce side up, fish, crispbread with sauce side down, then you can spread more sauce on the crispbread, topped with half an olive.
Step 5
Serve with the remaining olives.
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