Smoked trout & radish remoulade tartines
These little toasts are a perfect way to kick off a spring menu. Top them with a lemony mayo with celeriac, apple, dill and capers
Bring a large pan of water to the boil, add spring greens and cook for about 5 mins until tender, then drain well.
Meanwhile, heat a non-stick frying pan, add bacon and cook until crisp. Tip in the greens, toss and warm through. Grate over nutmeg, season, and serve.