Smoked trout parcels

Recipe from: 4/1/2004 12:00:00 AM

Ingredients 12
Servings 1
Minutes 20 minutes


Serving Change
  • 2
    avocados, peeled, stone removed and diced
  • 2
    tomatoes, peeled and diced
  • 2
    spring onions, roughly chopped
  • handful fresh coriander, roughly chopped
  • lemon juice
  • prepared granadilla salad dressing (optional)
  • salt and freshly ground black pepper
  • 350
    smoked trout
  • 6
    spring onions
  • chives for tying parcels
  • 200
    crème fraîche
  • 15
    chopped chives


20 minutes
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.

Read more on: fish/seafood

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