Ingredients:
- Salt and black pepper
- 1 tbsp capers
- 1/2 lemon Zest and juice of u00bd a lemon
- Handful chopped dill
- 120g cream cheese at room temperature
- 350g Goatsbridge Irish smoked trout/salmon
- 200g Seafeast Coldwater prawns roughly chopped
- 80g crème fraîche
Method:
- Place a piece of cling film on your work surface. Place the smoked trout slices on top to form a rectangle around 30 x 25cm, layering them over each other to ensure there are no gaps.
- In a bowl, beat the cream cheese together with the crème fraîche until softened. Add the prawns, the dill and the lemon zest and juice. Pat the capers dry with kitchen paper and roughly chop, then add then to the mixture along with a small pinch of salt and a generous crack of black pepper. Stir to combine well and taste, adding more salt, pepper, dill or lemon or pepper if desired.
- Spoon the cream cheese mixture over the trout, leaving around 3cm uncovered along one longer edge.
- Starting from the opposite edge and using the cling film to help you, roll up the trout towards the uncovered edge. Smooth the uncovered edge over the roll to seal. Wrap the roulade up tightly in cling film, twisting the ends closed. Place in the fridge to chill overnight, or for up to three days.
- Leaving the cling film on to help hold it together, use a sharp knife to slice the roulade into 12 pieces.
- Carefully remove the cling film and serve two pieces per person with some mixed leaves, brown bread and lemon wedges.
