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Avocado Roll with Smoked Trout and Tobiko Caviar
Asian Fusion
Serves 4


4 oz. smoked trout
3 oz. mayonaise
1 tablespoon wasabi powder mixed with water
3 tablespoons Tobiko caviar
Salt/white pepper to taste
2 avocados (sliced)
1 beet/carrot curls (use vegetable turner)
2 oz. baby lettuce (mixed)
1 sheet nori seaweed (julienned)


Remove skin from trout and dice into 1/4 inch cubes.

Mix wasabi powder with the water until a soft paste is achieved. Stir with wire wisk into the mayonaise, fold in 3 tablespoons of Tobiko caviar and the smoked trout. Adjust seasoning and set aside.

Cut avocados in half, remove seeds and pull the peel of slowly. Avocado must be of near perfect ripeness. Slice the avocado into very thin slices that are half-moon shaped. Slice must be thick enough to handle without falling apart in your hand.

In a small ring-shaped mold, arrange the avocado around the side in an overlapping pattern.

Set the ring in the center of the desired plate and spoon the trout salad into the ring so that it is full to the top.

Toss the beet and carrot curls with baby lettuce and arrange on top of trout.

Spoon the vinaigrette over the salad mix and around the plate.

Garnish with julienned nori on top of salad. Serve immediatelyl.


With this recipe, you can learn how to create a roll that combines the best of Asian and Western flavors. This dish is a delectable blend of different tastes and textures. If you want to go beyond the ordinary roll, this recipe is right up your alley!

SOURCE: Chef Dan Ivarie



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