Name: Smoked trout & radish remoulade tartines
Prep time: 25 min
Total time: 25 min
Yield: 8
Ingredients: 200g hot-smoked trout fillets; 16 small slices brown bread lightly toasted; handful pea shoots, to serve; 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

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Smoked trout & radish remoulade tartines

Smoked trout & radish remoulade tartines

James Martin

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Serves 8

Easy

Prep: 25 mins

No cook

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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

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Ingredients

Nutrition

Units:

MetricUS

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

Keep the screen awake with cook mode on the Good Food app.

Nutrition: per serving

kcal270
fat12g
saturates4g
carbs30g
sugars4g
fibre5g
protein12g
salt1.9g

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.

Recipe from Good Food magazine, April 2014

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