Smoked trout, dill and avocado wraps

Quick and easy, these eye-catching wraps are the perfect appetiser for a summer meal.

Recipe «Smoked trout, dill and avocado wraps» presented in category Recipes / Fish, to prepare this dish you will need no more 20 minutes. To make this dish at home by prescription from the author Gomer would need: 12 sheets rice paper, 6 tbsp dill & walnut pesto, 200g Lebanese cucumbers, thinly sliced lengthways, 100g snow pea sprouts, ends trimmed, 2 150g pkts smoked ocean trout , skin removed, flaked , 1 just ripe avocado, halved, stone removed, peeled, thinly sliced lengthways .

Ingredients:

• 12 sheets rice paper 
• 6 tbsp dill & walnut pesto 
• 200g Lebanese cucumbers, thinly sliced lengthways 
• 100g snow pea sprouts, ends trimmed 
• 2 150g pkts smoked ocean trout , skin removed, flaked 
• 1 just ripe avocado, halved, stone removed, peeled, thinly sliced lengthways 

Instructions

1. Assemble all the ingredients on a bench. Place 1 sheet of rice paper on a clean board. Use a pastry brush to brush both sides of the rice paper well with cold water.
2. Spread 2 teaspoons of the pesto evenly over the sheet of rice paper. Place 2-3 pieces of cucumber about 3cm from the bottom edge of the rice paper, about 3cm in from one of the sides. Top the cucumber with a few snow pea sprouts, allowing the tops of the sprouts to poke out each end slightly, a few pieces of smoked trout and 2-3 slices of avocado.
3. Starting from the bottom edge roll up rice paper. Place seam-side down on a tray and cover loosely with damp paper towel. Repeat with remaining wrappers and filling. Cut in half and serve immediately.