1 large egg, hard-cooked, cooled, peeled, and sieved
2 sprigs (leaves only) fresh cilantro, minced
6 very thin slices lime zest, for decoration
6 sprigs fresh cilantro, for decoration
½ teaspoons green peppercorns, minced
¼ teaspoons hot pepper sauce
fine salt, to taste
1 tablespoon lime juice
60 g trout filets
150 g cold-smoked salmon, in large slices
100 g avocado, sieved
Recipe preparation steps
Steam the trout filets for about 10 minutes. Cool fully, then cut into a fine dice.
Form the salmon into 2 rectangular slices, about 5" by 4", on plastic wrap. Set aside.
Cut any salmon scraps into a fine dice and combine with the cooked egg, avocado, minced cillantro, green peppercorns, pepper sauce, salt, and limelime juice.
Combine the mixture with the cooked trout. Place a line of the mixture in the short dimension of each of the salmon slices. Carefully roll the salmon around the filling and encapsulate the roll in the plastic wrap. Refrigerate for at least an hour.
Just before serving, remove the salmon rolls from the plastic and cut each into three equal-sized pieces. Arrange the pieces on the serving plates along with the lime slices and a couple of sprigs of cilantro.