325g (11.5 oz) marinated goat's cheese,
drained and crumbled
2 tbsp roasted hazelnuts, coarsely chopped
dressing, thoroughly whisk together the oil and vinegar in a bowl.
Season to taste. Trim long stems from the rocket, rinse, pat dry and
gently toss in a bowl with the dressing. Cut the avocado in half
lengthways, then cut each half lengthways into six wedges. Discard the
skin and place three wedges on each plate and arrange a pile of rocket
over the top. Drape pieces of salmon over the rocket. Scatter the cheese
and nuts over the top and season with ground black pepper. Serve
whole smoked trout can be used instead of the salmon. Peel, remove the
bones, then break the flesh into bite-sized pieces.