Must-Try Recipe: Chef Kolin Vazzoler’s Avocado Toast with Smoked Trout

Who says the beloved avocado toast phenomenon is just for breakfast? SIMI Executive Chef Kolin Vazzoler proves it can hold its own as a pre-dinner app and even suggests the perfect wine pairing to go with it: Sonoma County Chardonnay. Follow his step-by-step directions to serve this at your next dinner party.

Course
Appetizer
Serves
3
Country of Origin
International
Preparation time
0:20
Ingredients
  • 1 Ripe avocado
  • Juice of 1/4 lemon
  • Juice of 1/4 lime
  • Sea salt (to taste)
  • Cracked black pepper (to taste)
  • 1 Tbsp parsley (chopped)
  • 8 Slices rustic baguette (toasted)
  • 1 Piece smoked trout (bones removed and flaked)
  • Extra-virgin olive oil (for drizzling)
Preparation
  1. Cut the avocado in half, remove the pit, and scoop the flesh into a bowl.
  2. Add the lemon, lime juice, sea salt, and black pepper.
  3. With a fork, mash the ingredients together keeping the mixture slightly chunky.
  4. Spread avocado mix onto toast and garnish with flaked smoked trout and a drizzle of olive oil. Serve immediately.
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