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Ingredients
- 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
Method
Mix mayonnaise andwater together to make a light, runny dressing. Add dill and seasonwell. Toss together remaining ingredients and divide between four bowls. Drizzle with dressing just before serving.