Smoked trout, dill and avocado wraps

title="Smoked trout, dill and avocado wraps"
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(1) Rate it

• 0:20 Prep


• 0:20 Cook


• 
  2 Servings


• Capable cooks

Quick and easy, these eye-catching wraps are the perfect appetiser for a summer meal.

Featured in
Cooking for 1 or 2, Starters recipes

Ingredients

• 12 (16.5cm square) sheets rice paper


• 6 tablespoons dill & walnut pesto


• 200g (about 2 small) Lebanese cucumbers, thinly sliced lengthways


• 100g snow pea sprouts, ends trimmed


• 2 150g pkts smoked ocean trout (Springs brand), skin removed, flaked


• 1 just ripe avocado, halved, stone removed, peeled, thinly sliced lengthways

Method

• 
  
  
  Step 1
  
  
  
  
  Assemble all the ingredients on a bench. Place 1 sheet of rice paper on a clean board. Use a pastry brush to brush both sides of the rice paper well with cold water.
  
  
  


• 
  
  
  Step 2
  
  
  
  
  Spread 2 teaspoons of the pesto evenly over the sheet of rice paper. Place 2-3 pieces of cucumber about 3cm from the bottom edge of the rice paper, about 3cm in from one of the sides. Top the cucumber with a few snow pea sprouts, allowing the tops of the sprouts to poke out each end slightly, a few pieces of smoked trout and 2-3 slices of avocado.
  
  
  


• 
  
  
  Step 3
  
  
  
  
  Starting from the bottom edge roll up rice paper. Place seam-side down on a tray and cover loosely with damp paper towel. Repeat with remaining wrappers and filling. Cut in half and serve immediately.
  
  
  

Nutrition

• 4076 kj

  Energy




• 60g

  Fat Total




• 11g

  Saturated Fat




• 7g

  Fibre




• 43g

  Protein




• 130mg

  Cholesterol




• 2513.88mg

  Sodium




• 7g

  Carbs (sugar)




• 62g

  Carbs (total)

All nutrition values are per serve

Notes

Note: Rice paper sheets are available from selected supermarkets or Asian grocery stores. Smoked trout is available in the refrigerated section of the supermarket. These wraps will keep, covered, in the fridge for up to 3 hours.

• Author: Alison Roberts


• Image credit: Con Poulos


• Publication: Australian Good Taste

Source: taste.com.au