Smoked Trout and Wombok Rolls

You will need:

• 10 large Wombok leaves (softened in boiling water then refreshed in iced water)

• 500gm Buxton Smoked Trout flesh

• 50gm Fresh ginger grated

• 100gm Snow peas cut into fine strips

• Oyster sauce to taste

 

1. Mix trout, ginger, snow peas and oyster sauce together.

2. Lay out a wombok lead on the work surface, place 65gm 

3. of filling on the lower half of the leaf.

4. Fold in the sides of the leaf over the filling then roll up to form a spring roll. 

5. Repeat with other leaves. 

6. Place carefully onto a plate and then steam gently for ten minutes.

 

By Dale Prentice