Avocado and orange carpaccio with smoked trout

Ingredients for 2 servings:

• 2 avocados, ripe
• 2 orange(s), untreated
• 1 tbsp peanuts, roasted, salted, coarsely chopped
• 1 tbsp basil, coarsely chopped
• 2 trout fillet(s), smoked or smoked salmon
• 1 tbsp sesame seeds, roasted
• 1 tbsp peanut butter
• 1 small chili pepper(s), cut into strips
• 1 small onion(s), red
• 2 tbsp vinegar
• 2 tbsp broth
• 2 tbsp orange juice
• Salt and pepper from the mill

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

a slightly different starter or a small dinner

Halve the avocados, remove the skin and stone, and cut into thin slices. Cut the onion into thin half rings. Grate the orange zest and reserve it for the dressing. Peel the oranges, halve them, and also cut them into thin slices. Collect the juice. For the dressing, mix all the ingredients well. Add the orange zest and juice. Arrange the avocado and orange slices alternately on 4 plates. Scatter the onions over the slices. Drizzle with the dressing, sprinkle with the peanuts, and serve with the basil. Cut the trout fillets into strips and arrange them on top of the carpaccio. Alternatively, salmon can be used.