Prawn cocktail & cream cheese in rainbow trout recipe | TASTE
A starter featuring prawns mixed with tartare sauce, wrapped in rainbow trout with cream cheese and rocket, garnished with fennel shavings and a squeeze of lemon
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
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