Hot-smoked trout, bagel and avocado salad

Preparation

Juice the lemons. Finely dice the red onions. Slice the cucumber into ribbons. Peel, stone and cut the avocados into thin wedges.

Method

1. 1 Heat oven to 200°C/400°F/gas 6 (180°C for fan ovens).
2. 2 Cut the bagel in half to make 2 semi-circles, then cut each half into 6 thin slices.
3. 3 Lightly brush the slices all over with a little olive oil, arrange on a baking tray and bake for 10-15 minutes until lightly golden. Move on to the next step while you wait.
4. 4 Meanwhile, put the onion, lemon juice and sugar in a bowl and stir until the sugar has dissolved.
5. 5 Add the remaining olive oil and mustard, then whisk until combined. Season to taste and set aside.
6. 6 To serve, put 2 bagel slices on each plate, top with a small mound of rocket, and scatter over the cucumber ribbons and avocado wedges.
7. 7 Flake the trout into large bite-size pieces and divide between the plates. Drizzle of the dressing to serve.