Avocado and Orange Carpaccio with Smoked Trout

Summary

Ingredients

• 2 avocado (s), ripe
• 2 orange (s), untreated
• 1 tablespoon peanuts, roasted, salted, roughly chopped
• 1 tablespoon basil, roughly chopped
• 2 trout fillet (s), smoked or smoked salmon

For the dressing:

• 1 tablespoon sesame seeds, toasted
• 1 tablespoon peanut butter
• 1 small chilli pepper (s), cut into strips
• 1 small onion (s), red
• 2 tablespoon vinegar
• 2 tablespoon broth
• 2 tablespoon orange juice
• Salt and pepper from the mill

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Instructions

1. Halve the avocados, remove the peel and stone and cut into thin slices. Cut the onion into thin half rings.
2. Rub the peel of the oranges and save for the dressing. Then peel the oranges, cut in half and also cut into thin slices. Collect the juice.
3. Mix all ingredients well for the dressing. Add the orange peel and the juice.
4. Arrange the avocado and orange slices alternately on 4 plates. Scatter the onions on top. Drizzle over the dressing, sprinkle with the peanuts and basil.
5. Cut the trout fillets into strips and serve on the carpaccio. Alternatively, salmon can also be used.