Smoked trout or salmon, capers and dill are made for each other. Make sure you buy hot-smoked trout, not the sliced, cold-smoked variety.
4 tbsp mayonnaise
1 tbsp warm water
2 tbsp chopped dill
Salt and pepper
350g hot-smoked trout
2 ripe avocados, sliced
4 handfuls watercress, picked and washed
1 telegraph cucumber, sliced
2 tbsp capers
Mix mayonnaise and water together to make a light, runny dressing. Add dill and season well.
Toss together remaining ingredients and divide between four bowls.
Drizzle with dressing just before serving.
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