Trout-Grapefruit Verrine Skewers

This is another truly cool pairing to summer drinks on the deck. It will make all your friends go “Wow! Wow and, oh yeah, WOW!


  • 1 tbsp. lime juice
  • 1/2 tsp. Dijon mustard
  •  tsp. honey
  • pinch of poppy seeds
  • 1 tbsp. fresh coriander, finely chopped
  • 3 tbsp. olive oil
  • 13 pink grapefruit sections, membrane removed
  • 2 avocados
  • 2 containers Bocconcini cheese, small ones, drained
  • 6 oz. smoked trout, sliced

In a bowl, combine the first 6 ingredients and set aside at room temperature.

Peel the avodacos and cut them into 1 inch cubes then add to the dressing.

Cut the grapefruit  into 1/2 inch pieces and place  into the dressing as well. Cover and refrigerate until ready to serve.

Cut the trout into strips and wrap a slice around a bocconcini. Do them all up and place in the refrigerator on a large plate.

When ready to serve, assemble the skewers like this: 1 piece of grapefruit, a piece of avocado, and a piece of the wrapped trout.

Serve these in shot glasses with the cheese on the bottom and the fruit on the top.

Garnish with a coriander leaf and take out to the waiting mob (now assembling).

Simply trim the skewers (all of them)  to be higher than the glass with all of the fruit and half the avocado above the rim.




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