Monday, August 27, 2018

Smoked trout rolls with avocado and watercress

We have enjoyed so many canapés this year that we will be preparing a couple of them for Christmas day, and we suggest that you think back and do the same. Keep it simple and preferably prepare the day before. Our favourites have been prawn tempura with chilli dipping sauce and something with smoked trout and salmon, perhaps gravadlax, which can be made a week ahead
200g smoked trout pieces – 150g good rich cream cheese - 2 t finely chopped chives – 2 t finely chopped dill – freshly ground black pepper - salt to taste
Then 200g smoked trout ribbons – 1 ripe avocado – juice of a lemon – lemon or lime – watercress – savoury biscuits
Blend the first 6 ingredients together, then taste and season with salt if necessary. Put a spoonful of the trout paté into one end of a 5 cm strip of trout and roll up. Fix with a toothpick until they stay rolled up, then remove.
Serve two or three each on a plate decorated with 2 slices of avocado that have been dipped in lemon, a slice of lemon or lime and some watercress. Add two or three good savoury biscuits like Woolworth’s Rosemary and Olive Oil crackers

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