Smoked trout & radish remoulade tartines

Smoked trout & radish remoulade tartines

By James Martin
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Prep: 25 mins 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 and extra info

Nutrition: per serving

  • kcal270
  • fat12g
  • saturates4g
  • carbs30g
  • sugars4g
  • fibre5g
  • protein12g
  • salt1.9g
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Ingredients

  • 200g hot-smoked trout fillets
    Trout

    Trout

    trowt

    Freshwater trout: 

    Farmed rainbow trout has pretty, spotty skin…

  • 16 small slices brown bread, lightly toasted
  • handful pea shoots, to serve
    Peas

    Peas

    p-ees

    A type of legume, peas grow inside long, plump pods. As is the case with all types of legume,…

For the remoulade

  • 4 tbsp good-quality mayonnaise
  • 4 tbsp crème fraîche
  • 1½ tbsp Dijon mustard
  • 1 heaped tbsp capers, roughly chopped
    Capers

    Capers

    kay-per

    Capers are the small flower buds of the Capparis shrub, which grows in the Mediterranean. As…

  • zest ½ lemon and 2 tsp juice
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 2 heaped tbsp finely chopped dill, plus extra to serve (about 5 sprigs)
  • 85g celeriac, peeled and cut into fine matchsticks
    Celeriac

    Celeriac

    sell-air-e-ak

    The unsung hero of the vegetable world, knobbly, odd-shaped celeriac has a subtle, celery-like…

  • ½ green apple, cut into fine matchsticks
    Apples

    Apple

    ap-pel

    Grown in temperate regions, apples are one of the most widely cultivated tree fruits. There are…

  • 100g pack radish, coarsely grated
    Radish

    Radish

    rad-ish

    The root of a member of the mustard family, radishes have a peppery flavour and a crisp, crunchy…

Method

  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.

  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.

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Comments, questions and tips

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momandkidz
25th Apr, 2014
These are absolutely lovely and we use them in our women's group. Here is a trick, serve this with cooked tomatoes (soup or stew) and it leads to good weight loss here http://diettolose30.blogspot.com/2014/04/how-to-lose-weight-with-tomatoes.html
Daisy@Cheaperseeker's picture
Daisy@Cheaperseeker
25th Apr, 2014
Looks great!It must be delicious!Thank you for sharing it!
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