Smokey Trout Eggs Benedict with Avocado

• 2 (5-6 oz.) Riverence Trout fillets
• 2 teaspoons smoked paprika
• ½ teaspoon salt
• Fresh ground black pepper
• 2/3 cup unsalted butter
• 3 egg yolks
• 1 tablespoon fresh lemon juice
• dash of salt
• 1/4 teaspoon cayenne pepper
• 1 teaspoon vinegar
• 2 eggs
• 2 slices artisan bread (small loaf), grilled or toasted
• 1 ripe avocado, peeled and sliced
• Fresh dill or microgreens for garnish (optional)

1. Cut each fillet in half on a diagonal, making four pieces.
2. Mix the smoked paprika, salt and pepper together and sprinkle a light coating on the trout.
3. Preheat a medium skillet over medium-high heat. Place trout in pan skin side down and press gently with a spatula to get a sear on the trout and crisp the skin. Cook for 2-3 minutes and flip over.
4. Peel off the skin, lifting one end of the skin with a fork or your fingers. Discard the skin and season again with the smoked paprika mixture. Continue cooking for 2 more minutes until opaque and flakey.
5. Melt butter gently in a small pan then scoop off and discard the frothy residue that comes to the surface.
6. Whizz yolks, lemon juice, salt and cayenne pepper in a blender until pale and smooth. While still blending, slowly pour in hot melted butter.
7. Transfer to a heatproof bowl, cover with cling wrap and set over a pan of hot water to keep warm.
8. In a small shallow skillet, fill water ½ to ¾ up the sides. Heat water to a bare simmer.
9. Add 1 teaspoon vinegar, then place two stainless steel cook’s rings in the water.
10. Crack an egg into each ring and poach for three minutes, basting while they cook. Remove with a slotted spoon and drain on paper towels.
11. Toast the slices of bread, and place on two plates. Top each with 2-3 slices of avocado, and two pieces of trout fillet, one shingled on top of the other.
12. Finish with a poached egg and drizzle with sauce. Sprinkle with chopped fresh dill or microgreens. Serve with pan- or oven-roasted sweet potatoes.

Takes 45 minutes, Serves 2.