1 tin of Fishwife Rainbow Trout Jerky Gems
1 tbsp dijon mustard
2 tbsp mayo
2 tbsp red onion
Juice from half a small lemon
1 tbsp capers
½ an avocado
For the pesto:
3/4 cup basil leaves (arugula or spinach)
3/4 cup olive oil
2 garlic cloves
1/2 cup parm cheese
1/4 cup pine nuts or pistachios
Step 1: In a food processor, pulse trout so that it is a bit fluffier in texture. Add to a bowl. Combine with mayo, red onion, capers, dijon mustard and lemon juice. Season with salt and pepper. Mix until combined and resembles a a whipped and blended consistency.
Step 2: Blend pesto ingredients and season to taste.
Step 3: Toast flatbread and add pesto, sliced avocado and tomatoes. Top with a scoop of trout mixture, followed by the top of the flatbread. Slice in half and enjoy!