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.
2. Zest the oranges and set the zest aside. Peel the oranges, cut into thin slices, and collect the juice.
3. Prepare the dressing by combining the orange zest and orange juice.
4. Arrange the avocado and orange slices alternately on 2 plates.
5. Drizzle the dressing over the carpaccio.
6. Sprinkle the peanuts and basil on top.
7. Cut the smoked trout fillets into strips and arrange on the carpaccio. Alternatively, use smoked salmon.