Name: Salmon and trout rolls
Yield: 6 servings
Cuisine: Cheese
Ingredients: 6.00 salmon slices smoked; 250.00 g smoked trout; 1.00 fresh chives chopped; black pepper freshly ground; 45.00 ml yoghurt plain; 30.00 ml cream fresh; Tabasco sauce dash; 15.00 ml lemon juice; salt just a pinch; 30.00 ml mayonnaise; 12.00 cherry tomatoes; 1.00 avocado; sea salt and freshly ground black pepper; Tabasco sauce dah; 15.00 ml lemon juice fresh; garnish garnish; horseradish; capers

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Ingredients (18)

6.00

salmon — slices smoked

PATE

250.00 g	smoked trout
1.00	fresh chives — chopped
	black pepper — freshly ground
45.00 ml	yoghurt — plain
30.00 ml	cream — fresh
	Tabasco sauce — dash
15.00 ml	lemon juice
	salt — just a pinch
30.00 ml	mayonnaise

STUFFED TOMATOES

12.00	cherry tomatoes
1.00	avocado
	sea salt and freshly ground black pepper
	Tabasco sauce — dah
15.00 ml	lemon juice — fresh
	garnish — garnish
	horseradish
	capers

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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.