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Hot-smoked trout, bagel and avocado salad

Start things off with a light, scrumptious salad that's bursting with fresh Easter flavours.

  • Timer Prep 20 min
    Cook 15 min
  • Chart 283.0 cal/
  • Chef hat Easy


Juice the lemons. Finely dice the red onions. Slice the cucumber into ribbons. Peel, stone and cut the avocados into thin wedges.


  1. 1 Heat oven to 200°C/400°F/gas 6 (180°C for fan ovens).
  2. 2 Cut the bagel in half to make 2 semi-circles, then cut each half into 6 thin slices.
  3. 3 Lightly brush the slices all over with a little olive oil, arrange on a baking tray and bake for 10-15 minutes until lightly golden. Move on to the next step while you wait.
  4. 4 Meanwhile, put the onion, lemon juice and sugar in a bowl and stir until the sugar has dissolved.
  5. 5 Add the remaining olive oil and mustard, then whisk until combined. Season to taste and set aside.
  6. 6 To serve, put 2 bagel slices on each plate, top with a small mound of rocket, and scatter over the cucumber ribbons and avocado wedges.
  7. 7 Flake the trout into large bite-size pieces and divide between the plates. Drizzle of the dressing to serve.
  • Average per serving
  • Calories 283.0kCal
  • Fat21.4g
  • Saturated4.2g
  • Salt0.95g
  • Carbohydrates
  • Sugarg
  • Proteing
  • Fibreg