| Trout with avocado and mango salsa
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Ingredients
Zest and juice of 1 lime
1 red onion, finely diced
1 tbsp chopped coriander
1 mango, diced
1 avocado, diced
10 tbsp olive oil
1 red chilli, deseeded and chopped
4 poached trout fillets
Mix first seven ingredients together. Season with salt and pepper. Cover and leave salsa to infuse for at least two hours in fridge. If too hot, add a little lemon juice to salsa to reduce heat from chilli.
Serve salsa with cold trout.
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