Smoked trout & radish remoulade tartines
- Preparation and cooking time
- Prep:
- No cook
- Easy
- Serves 8
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.
