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
Ingredients
- 200g hot-smoked trout fillets
Trout
trowtFreshwater trout:
Farmed rainbow trout has pretty, spotty skin… - 16 small slices brown bread, lightly toasted
- handful pea shoots, to serve
Peas
p-eesA 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
kay-perCapers are the small flower buds of the Capparis shrub that grows in the Mediterranean. As they…
- zest ½ lemon and 2 tsp juice
Lemon
le-monOval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
- 2 heaped tbsp finely chopped dill, plus extra to serve (about 5 sprigs)
- 85g celeriac, peeled and cut into fine matchsticks
Celeriac
sell-air-e-akThe unsung hero of the vegetable world, knobbly, odd-shaped celeriac has a subtle, celery-like…
- ½ green apple, cut into fine matchsticks
Apple
ap-pelGrown in temperate regions, apples are one of the most widely cultivated tree fruits. There are…
- 100g pack radish, coarsely grated
Radish
rad-ishThe root of a member of the mustard family, radishes have a peppery flavour and a crisp, crunchy…
Method
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.
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.
Comments, questions and tips