Trout and goat milk rolls



100g Oak smoked Trout ribbons
125 ml goat milk cream cheese
125 ml low fat cow milk cream cheese
100 ml roughly chopped basil leaves
60 ml sweet piquanté peppers in brine, drained and chopped
To serve: Lemon wedges Fennel, for garnish


1. Mix the two cheeses together. Place a trout ribbon onto a sheet of Glad wrap Spread a very thin layer of cheese over the trout. Follow with a layer of basil and some sweet piquanté peppers. End with a thick layer of the cheese and tightly roll the trout into a log using the Glad Wrap to help rolling. Use Glad Wrap to cover and refrigerate until needed. Repeat with remaining fish and ingredients.

2. Slice trout log and arrange on a platter. Garnish with fennel leaves and serve with lemon wedges.