Basil Avocado Cream with Smoked Trout

Toast white crust cut away and cut slices in half crosswise, toast crispy, cool.

Basil, pluck a few leaves for garnish, chop remaining leaves coarsely.

Cut avocado, fully ripe in half, remove stone and scoop out flesh. Add juice of one lemon and basil to avocado form, mash with hand blender. Season with a little salt. Add the cream, beaten until stiff, and season with salt and freshly ground pepper to taste. Cut the smoked trout fillets into 4 pieces. Spread toast with 2-3 tbsp. basil cream just before serving. Top each with 2 pieces of fish and sprinkle with red pepper. Garnish with basil. Sprinkle with red pepper.

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