Smoked Trout Rolls

Indulge in the refined elegance of Smoked Trout Rolls, a gourmet appetizer that combines traditional smoking methods with fresh, contemporary fillings. This no-cook dish features two delightful variations: a creamy combination of cream cheese, crispy bacon, and aromatic chives, and a fresh, zesty avocado mash. Perfect for special occasions or sophisticated snacking, these rolls are sure to impress your guests with their flavor and presentation.

Ingredients

🐟 2 Smoked Trout Fillets from 500g package Brand: Ancla & Viento
🥓 5 slices Vimundi smoked bacon
🧀 100g Cream Cheese
🌿 1 small bunch of Chives
🥄 Salt
🌶️ Freshly ground Black Pepper
🥑 1 Avocado
🍋 A squeeze of Lemon Juice

Instructions

1- Prepare the Smoked Trout:

• Open the Ancla & Viento smoked trout package and lay a fillet on a cutting board, with the narrow end facing you.
• Using a sharp chef's knife, slice the fillet lengthwise to create thin, rollable pieces. Ensure even thickness and remove any pin bones.

2- Prepare the Cream Cheese Dip:

• Stack and dice the Vimundi smoked bacon into small cubes.
• Sauté bacon pieces in a non-stick frying pan over medium heat until crispy and dark brown, about 5 minutes. Drain on paper towels.
• Finely chop the small bunch of chives.
• In a small metal bowl, mix the bacon, chives, and cream cheese until well combined. Season with salt and freshly ground black pepper.

3- Prepare the Avocado Dip:

• Scoop the flesh of a ripe avocado into a small bowl.
• Add a squeeze of lemon juice and mash with a spoon until chunky. Season with salt and pepper.

4- Assemble the Rolls:

• Lay a slice of smoked trout on the cutting board. Spread cream cheese mixture evenly over the fillet.
• Roll tightly from the narrow end, then slice horizontally into two halves if needed. Place open side down.
• Repeat with the avocado dip, being mindful of the more fluid consistency to avoid overfilling. Trim excess avocado if necessary.

5- Garnish:

• Insert a long stalk of chive into the center of each roll for an elegant touch.

Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
Servings: 4
Equipment: Cutting Board (white plastic), Chef's Knife (8-inch blade), Kitchen Shears/Scissors, 2 Small Bowls, Small Metal Bowl, Non-stick Frying Pan, Spoon, Paper Towels, Pepper Grinder

Cooking Tips

• Use a very sharp knife to slice the trout evenly.
• Drain bacon thoroughly to avoid excess grease in the filling.
• Balance salt in the fillings, considering the inherent saltiness of smoked trout.

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Smoked Trout Rolls