Salmon and trout rolls

Recipe from: 3/1/1996 12:00:00 AM
Ingredients 20
Servings 6
Time

Ingredients

  • 6
    slices smoked salmon
  • PATÉ
  • 250
    g
    smoked trout meat
  • 1
    bunch chopped chives
  • freshly ground black pepper
  • 45
    ml
    plain yoghurt
  • 30
    ml
    fresh cream
  • dash of tabasco sauce
  • 15
    ml
    fresh lemon juice (more or less to taste)
  • pinch of salt
  • 30
    ml
    mayonnaise
  • STUFFED TOMATOES
  • 12
    cherry tomatoes
  • 1
    avocado
  • salt and freshly ground black pepper
  • dash of tabasco
  • 15
    ml
    fresh lemon juice
  • GARNISH
  • horseradish
  • capers
 

Method

 
1. Lay one slice of salmon on each plate. 2. Blend remaining ingredients in a processor to form a pâté. 3. Place a generous spoonful of the paté in the center of each slice of salmon and wrap salmon around paté. GARNISH 4. Finish plate with horseradish and capers. STUFFED TOMATOES 5. Slice the tops off the tomatoes. Using a small spoon, scoop out the pulp. Place the tomatoes upside down on absorbent paper and place in the fridge for 20 minutes. Mash avocado pear, add salt, ground black pepper, a few drops of tabasco and a dash of lemon juice. Using a teaspoon, fill the tomatoes with the mixture and place on the side of the plate. Serves 6.
 

Read more on: fish/seafood
 

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