Cured Trout and Avocado Tartlet
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Cured Trout and Avocado Tartlet with Scotch Bonnet and Pickled Cucumber
A crisp pastry tartlet filled with avocado and scotch bonnet puree, topped with cured trout, pickled cucumbers, confit tomato, and crispy trout skin. The scotch bonnet provides a gentle warmth without overwhelming heat. The dish features bright, fresh colours and multiple textures from the crispy shell, smooth puree, and delicate cured fish.
Lisa Goodwin-Allen ranked this 3rd in the canape round. Lisa said: "It was incredibly light, full of very punchy ingredients. With the tomato and the avocado there, you wanted the trout just to come through a little bit more." The issue was that the bold accompaniments overshadowed the main protein. The trout needed to be the star but was lost among the other flavours.
