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Prawn cocktail and cream cheese wrapped in rainbow trout and topped with fresh fennel

Prawn cocktail and cream cheese wrapped in rainbow trout and topped with fresh fennel

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Prawn cocktail and cream cheese wrapped in rainbow trout and topped with fresh fennel

By Abigail Donnelly
6
Easy
10 minutes

Ingredients

  • 1 x 300 g punnet ready-to-eat prawns, tailed
  • 2 x 125 g tubs tartare sauce
  • 1 x 100 g pack rainbow trout
  • 1 x 250 g block Philadelphia cream cheese
  • a handful of wild rocket, rinsed
  • 1 bulb fresh fennel
  • sea salt and freshly ground black pepper, to taste

Method

Slice the prawns into thirds and combine with the fresh tartare sauce. Place slices of rainbow trout on a large platter with the cream cheese in the centre.
Top with the prawn cocktail and rocket leaves.
Carefully wrap the rainbow trout over the cream cheese and rocket leaves to create a parcel.
Using a vegetable peeler, create shavings of fennel and pile on top of the parcel.
Add a squeeze of fresh lemon juice, scatter with tangy lemon zest and season to taste.

Per serving: 973.1 kJ, 15.9 g protein, 14.4 g fat, 11 g carbs