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1. Arrange the salmon trout overlapping on a piece of cling film.
2. Mix the cream cheese, dill and lemon juice and zest together. Season to taste.
3. Spread over the salmon trout. Arrange the avocado along the one side of the cream cheese.
4. Top with the prawns. Roll up firmly in the cling film. Refrigerate for at least 1 hour.
5. Remove the cling film and cut into 1.5 cm slices.
6. Serve with thinly sliced toasted baguettes or seed crackers.
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