Line the base and sides of six Ramekins (baking bowls) with a layer of the trout slices. Trim edges to fit.
Combine Cream Cheese with the lemon juice, basil and trout leftovers. Process in a blender until smooth. Pack the mixture into the Ramekins and place covered in the fridge.
Make tomato sauce by mixing 360gm tomatoes, peeled, deseeded and finely chopped, with 1½ tblsp fresh herbs and juice of one lemon with a pinch of sugar, salt and pepper. Drain off excess liquid and place in fridge.
Mix tomato sauce, tomato purée and basil in a bowl.
About 15mins before serving remove ramekins from fridge and upturn onto small plates. Pour a little sauce mixture over the timbale and garnish.
Sales Manager: Graham Carter P: 07 8551833 M: 021 02600437 E:
W: www.fishingoutdoors.org P.O. Box 10580, Te Rapa, Hamilton 3240 Facebook