INGREDIENTS100g Oak smoked Trout ribbons
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.