Place all dressing ingredients, except fresh herbs and oil, into a saucepan.
Boil for two to three minutes.
Place the leaves into a blender and pour the hot vinegar mixture over.
Blend and slowly pour in the grapeseed oil.
NUTRITION PER PORTION
Energy 959 kJ, Carbohydrates 18 g, Protein 5 g, Fat 14 g
Lay the smoked salmon trout in long slices.
Place a mixture of dates, pecorino and rocket at the start of each salmon sheet and fold over to form a roll.
Arrange rolls on a plate or platter, spoon over a little dressing and serve with warm, toasted rye bread.