Couscous, Trota Regina and Avocado Salad on a Cucumber Carpaccio

Ingredients

250 g couscous, 180 g Trota Regina, 2 perfectly ripe avocados, 2 cucumbers, extra-virgin olive oil, salt, pepper, lemon juice.

Method

Bring 250 ml water to the boil with a pinch of salt and 2 tbsp of oil. Tip the couscous into a bowl and pour the boiling water over. Leave it for a few minutes to absorb all the water then fluff it up with a fork. Cut four medium-thick slices of Regina trout and wind them around a finger to form a rose. Cut the remaining trout into a small dice. Peel the avocados, remove the pit and dice the flesh. Mix the couscous, trout and avocado and season with salt, pepper and extra-virgin oil. Remove alternate strips of cucumber peel then slice them very thinly. Dress lightly with lemon juice, salt, pepper and extra-virgin oil and extra-virgin oil.

Cover the surface of the place with slightly overlapping cucumber slices. Place a food ring in the centre and fill it with the coucous salad. Press lightly with the palm of your hand (or with a tamper) so the couscous keeps its shape. Remove the ring and place the Regina trout rose on top of the salad. Season with a little freshly-ground pepper and serve.

Recommended wine: Sauvignon

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