Basa – 80gms
Local trout – 80gms
Norwegian smoked salmon – 80gms
Local cheese – 50gms
Cream cheese – 50gms
Orange juice – 30ml
Salt, pepper, olive oil, lemon juice to taste
Black sesame for garnish
White sesame for garnish
Kaffir lime a piece, finely chopped
Watermelon to garnish
Baby herbs to garnish
Cherry tomato few pieces
Marinate the Basa and the trout fillet using rock salt, sugar, and mint for overnight.
Take it out and wash. Make it pat dry. Remove the skin.
Arrange Trout, Basa and Norwegian smoked Salmon fillet in a tray. Slice all the fish to paper-thin size. Sprinkle with salt, black pepper, lemon juice and roll each of the sliced fish individually using the cream cheese and local cheese mixture.
Wrap it in a clean foil, keep in the fridge for 2-3 hours to set.
Take the fish rolls out. Cut each in a length of about 3 inches. Set it aside.
Make a dressing using orange juice and olive oil. Season to taste.
Arrange the pre-cut rolls on a serving plate as seen in the picture and garnish with black and white sesame seeds and baby herbs and dress with the orange dressing, cherry tomato, watermelon slices and kaffir lime.