Fishwife “Trout-acado”

Ingredients:

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

Cherry tomatoes

Flatbread

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

Salt/pepper

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!