1. Prepare the horseradish cream
In a small bowl, mix the crème fraîche with horseradish sauce. Season with a little salt and pepper to taste.
2. Prepare the prawn marinade
In another bowl, marinade the chopped prawns in the juice of 1 lime for about 10 minutes.
3. Prepare the lime-honey dressing
In a separate bowl, whisk together the lime juice, finely grated lime zest, honey, finely grated ginger, & season with salt & pepper. Gradually whisk in the olive oil until well combined. Drizzle a little bit of this dressing over the salad leaves.
4. Assemble the roulade
Place a sheet of cling film on a flat, clean surface, and lay out the long slices of smoked trout. Spread the crème fraîche and horseradish mixture evenly over the trout slices.
Arrange the chopped avocado & marinated prawns on top of the crème fraîche mixture. Scatter the small leaf salad evenly over the prawns.
5. Roll and chill the roulade
Carefully roll the trout slices with the filling inside, using the cling film to help shape it into a log. Roll as tightly as possible & twist both ends of the cling film to seal it airtight.
Chill the roulade in the refrigerator for at least six hours, or preferably overnight, to allow it to set.
6. Serve
To serve, unwrap the cling film & slice the roulade into 2-3 pieces using a sharp knife. Serve the roulade slices on a platter, garnished with some salad leaves & drizzle some of the honey & lime dressing.
Get creative!
You can use creme cheese instead of creme fraîche for added flavour & a more solid texture for the horseradish cream. And you can add some chives or dill to the cream too.
When it comes to presentation, you can split the roulade in two, or present it whole as a sharing starter. You can also cut the roulade into bite-size pieces & serve as canapés.