- 2 avocados
- 6 slices of smoked trout
- 2 tablespoons of crème fraîche
- Lemon juice
- Mix the avocado with the lemon and crème fraîche. Now add the salt and pepper.
- Cut the trout into small bits.
- In each verrine, alternate layers of the avocado mixture and the trout, ending with the avocado. Place in the fridge until serving time and serve with toasted bread on the side.