Avocado and smoked trout open-faced sandwich recipe

Cut the avocado in half. Remove the pit and skin. Place the roughly chopped avocado in a small food processor. Drizzle with lemon juice. Add the two hard-boiled eggs and 1 tablespoon of olive oil. Chop roughly for 20 seconds. Add salt, ground pepper, and chili.

To finish, preheat your oven to 180°C. Place three nice slices of country-style bread on the baking tray. Drizzle with olive oil and sprinkle with sea salt. Bake for 3 minutes. Top the slices of bread with the avocado mixture. Place slices of smoked trout on the bread.