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
Prep:25 mins
Serves 8
200g hot-smoked trout fillets16 small slices brown bread, lightly toastedhandful pea shoots, to serve
STEP 1In 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 2Flake 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.
