Name: Smoked trout parcels with wasabi dressing
Yield: 6 servings
Cuisine: Contemporary
Ingredients: 500.00 g trout cold smoked, sliced; 175.00 g ricotta cheese; 50.00 g crème fraîche; 30.00 ml fresh chives chopped; 45.00 ml creamed horseradish; 15.00 ml lemon juice; 0.00 salt and freshly ground black pepper to taste; 30.00 ml wasabi paste; 75.00 ml vinegar rice wine; 250.00 ml sunflower oil

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Ingredients (10)

500.00 g	trout — cold smoked, sliced
175.00 g	ricotta cheese
50.00 g	crème fraîche
30.00 ml	fresh chives — chopped
45.00 ml	creamed horseradish
15.00 ml	lemon juice
0.00	salt and freshly ground black pepper — to taste

WASABI DRESSING

30.00 ml	wasabi — paste
75.00 ml	vinegar — rice wine
250.00 ml	sunflower oil

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Method:

Oil 6 ramekins or muffin pans and line them with strips of cold smoked trout.
Allow sufficient overhang to cover the top.
Process all other ingredients except dressing ingredients in the food processor until combined but still coarse.
Spoon mixture into lined ramekins and spread out evenly.
Carefully fold the excess smoked trout over the top to enclose the filling.
Wrap in cling film and chill in the refrigerator until needed.
DRESSING:
Shake ingredients together in a screw-top jar or pulse in a food processor until emulsified.
To serve, unmould trout parcels onto plates, pour wasabi dressing over and garnish with trout roe or prawns.
Note:
Use any remaining trout with scrambled eggs for breakfast.
May be prepared a day in advance, refrigerated and brought to room temperature half an hour before serving.