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Yuzu smoked trout and avocado on cucumber

From: Waitrose
Makes: 18-20

20g fresh root ginger, finely grated
1 tbsp Cooks’ Ingredients yuzu juice (or subs Seville orange juice / Lime juice)
1 tsp light soy sauce
pinch caster sugar
1 red chilli, deseeded and finely chopped, plus extra to garnish
125g kiln-smoked trout fillets, flaked into small pieces
½ large cucumber, cut into 0.5cm slices (18-20 in total)
1 small ripe avocado, finely diced
2 tbsp chopped chives, plus extra to garnish
GARLIC CHIPS
2 tbsp vegetable oil
2 garlic cloves, thinly sliced

To make the garlic chips, heat the vegetable oil in a small pan and fry the garlic slices over a low heat until golden; about 1-2 minutes. Drain on kitchen paper and set aside.

In a small bowl, mix together the ginger, yuzu juice, soy sauce, sugar and most of the chilli. Gently toss through the trout; set aside for 5 minutes.

Arrange the cucumber slices on a platter. Mix the avocado and chives with the trout mixture and spoon heaped teaspoons onto the cucumber. Serve immediately, sprinkled with the garlic chips, extra chives and chilli.

In Advance:

Prepare the avocado fish mixture up to 6 hours in advance, cover with cling film and chill. Arrange on the cucumber just before serving.