Smoked trout lavoche rolls

title="Smoked trout lavoche rolls"
src="http://venice-fishing.com/wp-content/uploads/2018/12/Smoked-trout-lavoche-rolls.jpg" alt="Smoked trout lavoche rolls"
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• 0:20 Prep


• Makes 24


• Capable cooks

Pass around platters of these beautiful smoked trout rolls at your next special occasion and impress your guests.

Featured in
Cheese recipes

Ingredients

• 3 lavoche bread pieces


• 75g baby spinach leaves, stalks trimmed


• 400g sliced smoked trout


• Ground black pepper, to taste

ricotta filling

• 200g fresh ricotta


• 100g cream cheese


• 2 teaspoons fresh lemon juice

Method

• 
  
  
  Step 1
  
  
  
  
  To make the ricotta filling, place the ricotta, cream cheese and lemon juice in the bowl of a food processor and process until combined. Transfer to a small bowl.
  
  
  


• 
  
  
  Step 2
  
  
  
  
  Lay the lavoche bread pieces flat on a damp, clean tea towel. Spread the ricotta filling evenly over the lavoche bread. Top with a layer of the the spinach leaves and then a layer of smoked trout. Season with pepper. Roll up each lavoche bread piece as tightly as possible. Cut into 3cm-thick slices to serve.
  
  
  

Notes

These rolls can be made up to 5 hours ahead of serving - wrap them in plastic wrap before slicing, then place them in the fridge. Smoked salmon can be used in place of the smoked trout.

• Author: Kirsty Cassidy


• Publication: Australian Good Taste

Source: taste.com.au