Name: Smoked trout & radish remoulade tartines
Prep time: 25 min
Total time: 25 min
Yield: 8
Ingredients: 200g hot-smoked trout fillets; 16 small slices brown bread lightly toasted; handful pea shoots, to serve; 4 tbsp good-quality mayonnaise; 4 tbsp crème fraîche; 1 ½ tbsp Dijon mustard; 1 heaped tbsp capers roughly chopped; zest ½ lemon and 2 tsp juice; 2 heaped tbsp finely chopped dill plus extra to serve (about 5 sprigs); 85g celeriac peeled and cut into fine matchsticks; ½ green apple cut into fine matchsticks; 100g pack radish coarsely grated

Smoked trout & radish remoulade tartines

200g hot-smoked trout
fillets
16 small slices brown bread
lightly toasted
handful pea
shoots, to serve

For the remoulade

4 tbsp good-quality mayonnaise
4 tbsp crème fraîche
1 ½ tbsp Dijon mustard
1 heaped tbsp capers
roughly chopped
zest ½ lemon
and 2 tsp juice
2 heaped tbsp finely chopped dill
plus extra to serve (about 5 sprigs)
85g celeriac
peeled and cut into fine matchsticks
½ green apple
cut into fine matchsticks
100g pack radish
coarsely grated

Method

step 1
In a large bowl, combine the mayonnaise, crème fraîche, mustard, capers, lemon zest and juice, and the dill. Add the celeriac, apple, radish and some seasoning, then stir well.
step 2
Flake the trout into large pieces. Arrange the toasts on a platter, top each slice with a few spoonfuls of the remoulade and some trout. Scatter over a little dill and some pea shoots, then let everyone help themselves.