SERVES 8 PREP 20 minutes COOK 10 minutes
1 breadstick (baguette), thinly sliced2 tablespoons light olive oil, plus 1 tablespoon extra250g mixed cherry tomatoes, sliced150g bocconcini, sliced ¼ cup basil leaves1 green onion, finely chopped2 teaspoons balsamic vinegar1 bunch asparagus, trimmed, blanched, halved lengthwiseSmoked Trout Dip (recipe, right), to serve
Step 1
Heat a char-grill pan over moderate heat. Brush bread with oil. Grill bread, in batches, for 1 minute each side or until toasted. Transfer to a large serving platter.
Step 2
Combine tomato, bocconcini, basil, onion, extra oil and vinegar in a bowl.
Step 3
Add asparagus to platter with bread.
Serve with salsa and Smoked Trout Dip.
Now its Time For Smoked Trout Dip
SERVES PREP 10 minutes
300g smoked trout, skin removed, flaked250g light cream cheese, at room temperatureGrated zest and juice of 1 lemonFew drops of red Tabasco sauce
Step 1
Place trout, cream cheese, juice and Tabasco in a food processor; process until smooth.
Step 2
Transfer mixture to a serving dish. Serve topped with zest.
