This recipe is awesome. I served it as one of a series of appetizers for New Year's Eve. It was very refreshing. The soup is served cold and it is excellent for a hot Australian summer.
3 Tbsp (60ml) extra virgin olive oil
1 leek, white part only, thinly sliced
400g fresh or frozen peas
1 potato, peeled and chopped
700ml chicken or vegetable stock
pinch of nutmeg
200g smoked trout
1 cup (60g) pea shoots
1 small avocado, peeled and sliced
2 Tbsp (40ml) lemon juice
1 baby cos lettuce, outer leaves discarded
1 cup (250ml) sour cream or thick cream
Heat 1 tablespoon of the oil in a medium saucepan over low heat, then add the leek and cook for 2-3 minutes or until just softened.
Add the peas, potato and stock, bring to the boil, then simmer for 10 minutes over a low heat.
Season with the salt, pepper and nutmeg and allow to cool.
Place in a blender or in a bowl if you are using a hand blender and blend until smooth. Add the cream and blend again until just combined.
Refrigerate for about 2 hours.
To make the salad, remove the skin from the trout, break the flesh into large flakes and discard the skin and bones.
Mix the avocado with the pea shoots and dress with the remaining olive oil and lemon juice. Season with salt and pepper.
Place the lettuce leaves on a serving dish and fill the cavities evenly with the avocado mixture. Top with the trout.
Fill 4-6 small glasses with the soup. Serve with a grind of pepper and a splash of olive oil. Decorate with a pea shoot if you like.