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100 g salmon trout
175 g LANCEWOOD® Smoked Salmon Flavored Medium Fat Cream Cheese, at room temperature
15 ml chopped dill
Juice and zest of half a lemon
Salt and freshly ground black pepper to taste
½ an avocado
12 cooked prawns
Arrange the salmon trout overlapping on a piece of cling film. Mix the cream cheese, dill and lemon juice and zest together. Season to taste. Spread over the salmon trout. Arrange the avocado along the one side of the cream cheese. Top with the prawns. Roll up firmly in the cling film. Refrigerate for at least 1 hour. Remove the cling film and cut into 1.5 cm slices. Serve with thinly sliced toasted baguettes.
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