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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  • 6
  • Easy
  • Carb Conscious Pescatarian
  • 10 minutes
  • The Berrio Sauvignon Blanc 2007

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

Cooking Instructions

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

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Editor quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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