Smoked trout parcels

YOU
6 servings Prep: 20 mins
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Fish/Seafood

By Food24 November 03 2009
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Ingredients (12)

2.00 avocado — diced
2.00 tomatoes — peeled and diced
2.00 spring onions — roughly chopped
0.00 fresh coriander — handful, chopped
0.00 lemon juice
0.00 salad dressing — granadilla flavoured
0.00 sea salt and freshly ground black pepper
350.00 g trout — smoked
6.00 spring onions
0.00 fresh chives — to tie parcels
200.00 ml crème fraîche
15.00 ml fresh chives — chopped
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Method:

Mix the avocados, tomatoes, spring onions and coriander.
Drizzle with a little lemon juice and granadilla dressing (if using) and season to taste with salt and pepper.
Line six ring forms (without bottoms) with slices of smoked trout so they overlap the rims.
Fill with the avocado mixture and fold the overhanging trout slices over the mixture to make a parcel.
Remove the ring forms and secure each parcel with a chive.
Arrange salad leaves on each plate and place a trout parcel on each.
Blend the crème fraîche with the chopped chives and season with salt and pepper.
Spoon a little of the sauce around each parcel and drizzle with sweet chilli dressing if desired.



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