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Smoked trout & radish remoulade tartines

Smoked trout & radish remoulade tartines

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  • Preparation and cooking time
    • Prep:
    • No cook
  • Easy
  • Serves 8

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

Nutrition: per serving
NutrientUnit
kcal270
fat12g
saturates4g
carbs30g
sugars4g
fibre5g
protein12g
salt1.9g
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Ingredients

  • 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.

Goes well with

Recipe from Good Food magazine, April 2014

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