Trout salad with avocado & cucumber on pumpernickel toast

From one of our favourite chefs Bruce Wood:

“This is a great quick lunch with a salad, and tomatoes tossed with feta. I use all the fish bits we accumulate in the freezer or you can use leftovers from your dinner. This would go well with a light Rose or wheat beer.”

Ingredients

Fish

• 1 1/2 cups cooked trout or salmon, flaked
• 1 teaspoon capers, chopped
• 1 green onion, finely chopped
• 3 tablespoons English cucumber, finely diced
• 2 tablespoons mayonaise
• 1 tablespoon yoghurt (not low fat)
• 2 teaspoons lemon juice
• pinch sea salt, black pepper

Salad

• 16 thin slices English cucumber
• 1 avocado
• 2 slices pumpernickel bread, 1/2″ thick, toasted
• 1/2 quart cherry tomatoes, halved
• 3 tablespoons crumbled feta
• 1 teaspoon olive oil
• splash red wine vinegar
• freshly ground black pepper
• sea salt

Directions

For the fish

1. Combine all the ingredients and mix gently until just combined. You don’t want to break up the fish too much.  Cover & refrigerate.

For the salad

1. In a bowl toss the tomatoes with the feta, red wine vinegar, olive oil and a pinch of black pepper. Reserve.
2. Place the toast on 2 plates. Cover each slice of toast with cucumber slices.
3. Halve the avocado and remove the pit. Then, use a paring knife to score cubes of the avocado inside the skin without piercing the skin. Drizzle the diced flesh with lemon juice and sprinkle it with flaky sea salt before scooping and placing onto the cucumbers.
4. Divide the trout salad between the two toasts, piling it high and dusting with black pepper.
5. Place some mixed salad leaves on each plate and divide the reserved tomato/feta mixture between the two plates.