• 3 very ripe avocados, each cut in half and pitted
• 1 bunch fresh dill
• 3 cups half-and-half, plus more if needed
• Juice of 2 limes
• Salt
• 6 ounces smoked trout fillet, skin discarded, shredded
• 2 tablespoons extra-virgin olive oil
• Freshly ground black pepper

Scrape the avocado flesh from the skins into a blender. Reserve a few sprigs of the dill for garnish and add the rest, along with the half- and-half and lime juice, to the blender. Season generously with salt and blend on high speed until you have a very fine purée. If the soup is too thick, add a few extra tablespoons of half-and-half or water. Transfer to a bowl and cover with plastic wrap, pressing the wrap against the surface of the soup to keep the soup from discoloring. Chill in the refrigerator for at least 1 hour (you can refrigerate it up to a day, but there will be some discoloration).

To serve, divide the shredded trout among 4 bowls. Sprinkle with the olive oil and add the remaining sprigs of dill. Season with a few cracks of pepper. Ladle the chilled soup into the bowls.

Serves 4

*Recipe reprinted with permission from For Cod & Country © 2011 by Barton Seaver, Sterling Epicure, an imprint of Sterling Publishing Co., Inc.