|160 g||trout — smoken ribbons|
|160 g||spring onion and chives flavoured cream cheese — at room temperature|
|1 tsp||sesame seeds — black|
|½ cup||yoghurt — double cream|
|salt and freshly ground black pepper|
For the sushi, lay the smoked trout ribbons out on 2 sheets of plastic wrap so that you form a 20cm x 12cm sheet of trout on each piece of plastic. Divide the cream cheese between the two sheets of trout and spread it out in an even layer.
Trim the cucumber so that it is 20cm long. Halve it lengthwise and scoop out the seeds from one of the halves. Cover the rest of the cucumber and refrigerate for other uses. Slice the cucumber into 0.5cm batons. Cut the avocado into slices.
Divide the cucumber batons and avocado slices between the two sheets of trout by arranging it on top of the cream cheese along one of the long sides of each sheet of trout. Use the plastic to guide you as you tightly roll up the trout to encase the filling. Cover each roll with plastic and place it seam side-down on a plate and refrigerate for 30 minutes.
For the dip, combine all of the ingredients and blend until smooth. Season it to taste.
To serve, sprinkle some black sesame seeds on top of each salmon roll and trim the edges. Cut into 6 slices each and serve with the dipping sauce on the side. Garnish with watercress, if preferred.
TIP: The trout sushi and dip can be made a day in advance. Refrigerate until needed and slice just before serving. TIP: The trout can be replaced with smoked salmon ribbons, if preferred.