Smoked trout & radish remoulade tartines

• hot-smoked trout↗200g g

  fillets

• small slices brown bread↗16

  lightly toasted

• pea shoots↗

  to serve

• good-quality mayonnaise↗4 tbsp tbsp
• crème fraîche↗4 tbsp tbsp
• Dijon mustard↗1 ½ tbsp tbsp
• capers tbsp

  roughly chopped

• lemon zest↗

  and 2 tsp juice

• dill tbsp

  finely chopped, plus extra to serve (about 5 sprigs)

• celeriac↗85g g

  peeled and cut into fine matchsticks

• green apple↗½

  cut into fine matchsticks

• radish↗100g g

  coarsely grated

Step-by-step instructions

1. 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. 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.