Stuffed Roast Salmon / Trout

Ingredients

• 2 x 30cm Salmon or Salmon Trout fillets (weighing 1.5kilos / 3lbs)
• 300 grams / 10ozs cooked prawns
• 250 grams / 8oz cream cheese
• 1 medium leek
• 25 grams / 1oz tarragon
• Sea Salt
• Freshly Ground Black Pepper
• Drizzle of Olive Oil
• 2 Limes
• Bunch of Watercress

Method

• Heat oven to Gas 5 / 190 degrees C / 375 F
• Pat excess water from the fillets with kitchen paper
• Drain prawns
• Mix cream cheese until soft
• Chop leek finely
• Remove tarragon from stalks and chop
• Add tarragon to cream cheese, as well as prawns and seasoning
• Mix well
• Place 1 fish fillet, skin side down, and top evenly with the prawn and cream mix
• Place other fish fillet, skin side up, on top and tie with kitchen string
• Place on a large, lightly oiled baking tray
• Cook in oven for 20 minutes
• Reduce heat to Gas 3, 160c 325F
• Cook remaining 15 - 20 minutes
• Remove and carefully transfer to serving dish
• Cut string and remove
• Add lime wedges and sprigs of watercress