Must-Try Recipe: Chef Kolin Vazzoler’s Avocado Toast with Smoked Trout

Must-Try Recipe: Chef Kolin Vazzoler’s Avocado Toast with Smoked Trout
Course 
Appetizer
Serves 
3
Country of Origin 
International
Preparation Time 
0:20
About This Recipe 

Who says the beloved avocado toast phenomenon is just for breakfast? SIMI Executive Chef Kolin Vazzoler proves it can hold its own as a pre-dinner app and even suggests the perfect wine pairing to go with it: Sonoma County Chardonnay. Follow his step-by-step directions to serve this at your next dinner party.

Ingredients 
  • 1 Ripe avocado
  • Juice of 1/4 lemon
  • Juice of 1/4 lime
  • Sea salt (to taste)
  • Cracked black pepper (to taste)
  • 1 Tbsp parsley (chopped)
  • 8 Slices rustic baguette (toasted)
  • 1 Piece smoked trout (bones removed and flaked)
  • Extra-virgin olive oil (for drizzling)
Preparation 
  1. Cut the avocado in half, remove the pit, and scoop the flesh into a bowl.
  2. Add the lemon, lime juice, sea salt, and black pepper.
  3. With a fork, mash the ingredients together keeping the mixture slightly chunky.
  4. Spread avocado mix onto toast and garnish with flaked smoked trout and a drizzle of olive oil. Serve immediately.
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About this author

Kelli Acciardo,

Kelli Acciardo is Latina's Site Director. Obsessions include: Chanel eye shadow, spicy margs, puppies with attitude, chilaquiles, and a great blowout. Past jobs include Online Deputy Editor at OK! and Web Editor at Seventeen. She attended Emerson College and lives in NYC. Follow her @KelliAcciardo.