Mary Berry Smoked Trout Avocado and Tomato Tian Recipe

I first made this when I was trying to impress someone who claimed they “don’t like fishy things.” Bold move. But this dish? It’s not fishy—it’s fresh, clean, and surprisingly rich without being heavy. Plus, it looks fancier than it is, which I always consider a win.

That said, the first time was chaos. My avocados were underripe, the trout tore when I tried to line the ramekins, and I overmixed the filling until it looked like guacamole. Not ideal.

But when it works—and now it does—it’s the kind of starter people think you spent hours on, when really, you just pressed things in a pot and chilled it. Let me show you how to avoid the mess and get the layers right.

THE SECRET BEHIND THIS BAKE

This isn’t just a pretty plate. It’s all about texture: silky avocado, cold smoked trout, soft tomato, and that just-slightly-tangy cream cheese base. It holds together like a mousse, but tastes more like a layered salad.

The key is dicing everything small so it sets neatly. Big chunks make a wobbly, slippery tian. I also learned to chill it overnight, not just 2–3 hours, which gives it structure and better flavour. Don’t skip the cling film—unless you want to serve it in spoonfuls instead of slices.

INGREDIENTS + WHY THEY MATTER

• Cold Smoked Trout (14 oz) – Thin slices are best. I once used thicker hot-smoked trout—delicious, but it wouldn’t press into the ramekins.
• Avocados (3 medium) – Must be ripe but not soft. If they mush when diced, the layers won’t hold.
• Lemon Juice (1 lemon) – Keeps the avocado green and brightens the whole filling.
• Green Onions (2) – Milder than red onion, adds freshness without overpowering.
• Tomatoes (2–3 medium) – Deseeded is important. Extra moisture will ruin the texture.
• Full-Fat Mayonnaise (4 tbsp) – Adds richness. Low-fat ones made the mix watery.
• Cream Cheese (4 tbsp) – Use full-fat. I tried light versions—they broke down and went grainy.
• Dijon Mustard (1 tsp) – A sharp little kick. Balances the richness beautifully.
• Salt + Black Pepper – Don’t underseason, or it’ll taste flat.

For Garnish:

• Mixed Salad Greens – For colour and crunch
• Brown Bread or Dinner Rolls – Optional, but lovely with the soft texture

MAKING IT YOURS (WITHOUT RUINING IT)

• No trout? You can use cold smoked salmon instead. Still works well.
• Dairy-free? I tested with vegan mayo and oat cream cheese. It held, but lacked the creamy finish.
• No ramekins? Use a muffin tin lined with cling film. Just be gentler when unmoulding.
• More punch? Add a little horseradish to the cream cheese mix.

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
Trout tore in the ramekin	Slices too thin or stuck to the film	Dampen the cling film first
Filling too runny	Tomatoes not deseeded	Always remove seeds and drain juice
Tian collapsed on serving	Didn’t chill long enough	Chill at least 6 hours, ideally overnight

HOW TO MAKE MARY BERRY’S SMOKED TROUT AVOCADO AND TOMATO TIAN

1. Make the filling
   In one bowl, mix avocado, lemon juice, green onion, and half the diced tomatoes. In a second bowl, mix mayo, cream cheese, mustard, salt, and pepper. Fold it all together gently. Don’t mash.
2. Line the ramekins
   Wet 8 ramekins slightly and line with cling film, leaving extra to fold over the top. Line each one with smoked trout, covering the base and sides. Leave some overhang.
3. Layer the tian
   Spoon in half the avocado filling and press down. Add the rest of the tomato, then top with the remaining avocado mix. Smooth the tops.
4. Seal and chill
   Fold the trout and cling film over the top. Chill in the fridge for 6 hours minimum, or overnight.
5. Serve
   Remove the cling film on top. Invert onto a serving plate and gently peel off the ramekin and film. Garnish with greens. Serve cold, with bread if you like.

TIPS FROM MY KITCHEN

• I dice the avocado last and mix it in gently to keep the texture.
• A bit of oil on your spoon helps smooth the top neatly before chilling.
• If your ramekins are large, don’t overfill. Leave a bit of space for pressing.
• I slice trout into manageable strips before lining to reduce tearing.

STORAGE + SERVING

• Storing: Keep tightly wrapped in the fridge for up to 2 days.
• Serving: Serve straight from the fridge. If left out too long, the layers can go soft.
• Leftovers: They don’t freeze well, but you can spread the filling on toast the next day.

FREQUENTLY ASKED QUESTIONS

Q: Can I make this ahead for a party?
A: Yes, and you should. The flavours are better the next day and it holds its shape perfectly when fully chilled.

Q: What can I use instead of smoked trout?
A: Cold smoked salmon works well. Hot-smoked fish won’t press as neatly, but still tastes lovely in a layered salad.

Q: My avocado mixture turned brown—what did I do wrong?
A: Most likely not enough lemon juice, or it was left exposed too long before chilling. Mix just before layering.

Q: Can I use light mayo or cream cheese?
A: Technically, yes—but I don’t recommend it. The reduced fat versions make the filling watery and less stable.

Q: What if I don’t have ramekins?
A: Try a silicone muffin tray or even a cling film-lined teacup. Just don’t skip the lining or you’ll never get it out clean.

Try More Recipes:

• Mary Berry Roasted Tomato and Garlic Soup Recipe
• Mary Berry Haddock With Tomato And Puy Lentils
• Mary Berry Roasted Tomato Soup