Mary Berry Smoked Trout Avocado and Tomato Tian Recipe

This delicious Mary Berry Smoked Trout, Avocado, and Tomato Tian is a quick and elegant appetizer, perfect for any gathering. Made with creamy avocados, tangy tomatoes, and tender smoked trout, it’s layered beautifully for a stunning presentation. Plus, you can easily use common ingredients like green onions and cream cheese to create this impressive yet simple dish!

This Smoked Trout Avocado and Tomato Tian Recipe Is From Absolute Favourites Cookbook by Mary Berry

Ingredients Needed

For the Tian:

• 14 oz cold smoked trout slices
• 3 medium avocados (peeled, pitted, and diced small)
• Juice of 1 lemon
• 2 green onions (finely chopped)
• 2–3 medium tomatoes (deseeded and diced small)
• 4 tbsp full-fat mayonnaise
• 4 tbsp full-fat cream cheese
• 1 tsp Dijon mustard
• Salt and freshly ground black pepper (to taste)

For Garnish:

• 2 handfuls of mixed salad greens
• Brown bread or dinner rolls (optional, for serving)

How To Make Smoked Trout Avocado and Tomato Tian Recipe

1. Make the filling: Combine diced avocados, lemon juice, green onions, and half of the diced tomatoes in a bowl. In another bowl, mix the mayonnaise, cream cheese, and Dijon mustard. Season with salt and pepper, then fold this mixture into the avocado mix.
2. Prepare the ramekins: Wet the inside of 8 ramekins (round or oval) and line each with cling film, leaving enough overhang to cover the tops later. Line the base and sides of each ramekin with a layer of smoked trout, leaving some overhanging.
3. Layer the tian: Spoon half of the avocado mixture into the ramekins and press down firmly. Add a layer of the remaining diced tomatoes and press down lightly. Top with the rest of the avocado mixture, smoothing the tops.
4. Seal and chill: Fold the overhanging trout and cling film over the tops to seal the tian. Place in the refrigerator and chill for at least 6 hours or overnight for the best results.
5. Serve: Remove the cling film from the top of each ramekin and invert the tian onto a serving plate. Gently remove the ramekin and cling film. Garnish with mixed greens and serve chilled. Pair with brown bread or dinner rolls, if desired.

Recipe Tips

• Use the freshest avocados and tomatoes: Fresh, ripe avocados and tomatoes will give the best flavor and texture to the dish. Avoid overripe or mushy ingredients.
• Dice everything evenly: Cut the avocados and tomatoes into small, even pieces to ensure the layers are smooth and neat in the ramekins.
• Chill for at least 6 hours: Allowing the tian to chill ensures it holds its shape when served and lets the flavors meld perfectly.
• Handle smoked trout gently: Smoked trout slices are delicate, so take care when lining the ramekins to avoid tearing.
• Don’t skip the cling film: Properly lining the ramekins with cling film makes it easy to remove the tian without losing its shape.

How To Store Leftovers

Cover leftovers smoked trout avocado and tomato tian tightly with plastic wrap or transfer it to an airtight container, then refrigerate for up to 2 days.

Nutrition Facts

• Calories: 135
• Total Fat: 10.4g
• Saturated Fat: 1.5g
• Cholesterol: 15mg
• Sodium: 180mg
• Potassium: 338mg
• Total Carbohydrate: 5g
• Dietary Fiber: 3g
• Sugars: 1.3g
• Protein: 6g

Try More Mary Berry Recipes:

• Mary Berry Smoked Mackerel Pâté
• Mary Berry Smoked Salmon and Watercress Pâté Recipe
• Mary Berry Hot Smoked Salmon Rice and Asparagus Salad
• Mary Berry Spiced Grilled Aubergine
• Mary Berry Smoked Salmon and Watercress Pâté Recipe