Smarter Living: Recipes
Avocado-Dill Soup with Smoked Trout
Photo: Katie Stoops
Looking for mouthwatering light spring recipes that will turn heads? Look no further. Here’s a fresh, delightful recipe that will add a whole new level of flavor to your seafood repertoire, thanks to chef and conservationist, Barton Seaver. Check out his new cookbook For Cod & Country available in stores May 3rd for more tasty and fun seafood dishes for your home.
This recipe allows for an incredible versatility of garnish, from sliced crisp vegetables to seafood. With its beautiful green hue, this cold soup is equally well suited to serve at a formal dinner or picnic.
- 3 very ripe avocados, each cut in half and pitted
- 1 bunch fresh dill
- 3 cups half-and-half, plus more if needed
- 2 limes, juiced
- 6 ounces shredded smoked trout fillet, skin discarded
- 2 Tbsp extra-virgin olive oil
- Freshly ground black pepper
- Scrape the avocado flesh from the skins into a blender. Reserve a few sprigs of the dill for garnish and add the rest, along with the half-and-half and lime juice, to the blender. Season generously with salt and blend on high speed until you have a very fine puree. If the soup is too thick, add a few extra tablespoons of half-and-half or water.
- Transfer to a bowl and cover with plastic wrap. Chill in the refrigerator for at least 1 hour (you can refrigerate it up to a day, but there will be some discoloration). It's best served freshly chilled, capturing the full flavor and color of the dish.
- To serve, divide the shredded trout among 4 empty bowls. Sprinkle with olive oil and add the remaining sprigs of dill. Season with a few cracks of pepper. Ladle the chilled soup into the bowls.
Images and recipes reprinted with permission from For Cod & Country © 2011 by Barton Seaver, Sterling Epicure, an imprint of Sterling Publishing Co., Inc.
last revised 4/27/2011