Tapas should both look and taste good, and this recipe does both. The delicate red color of the Fjord Trout looks amazing with the avocado cream.
Cut Fjord Trout in big dices and leave to marinate in the soy sauce for at least 1 hour, preferably over night.
Take the Fjord Trout out of the soy sauce and dry well with paper.
Fry the dices quick in oil until they change color, about 30 seconds on each side.
Cut the Fjord Trout in nice slices.
Finely chop garlic.
Slit avocado, remove the stone and take out the avocado meat with a spoon.
Mash avocado to a even cream og mix with garlic, crème fraîche and olive oil.
Taste with juice of lime and salt.
Finely chop coriander and mix with yoghurt.
Taste with lemon juice.
Preheat the oven to 180°C.
Cut baguette in thin slices and put on a baking tray with baking paper.
Drizzle with olive oil and cook in the oven until the slices are crispy and golden, about 8-10 minutes.
Put avocado cream, a slice Fjord Trout and coriander yoghurt på each toast, and garnish with fresh coriander.
Tip: It's easier to cut the baguette in thin slices if you freeze it for an hour or two.