Herb-crusted leg of lamb with red wine gravy
Thanks to a breadcrumb coating made with parsley, mint, rosemary and garlic, this roast joint is a cut above the rest
Smoked trout & radish remoulade tartines
Serves 8
Easy
Prep:
No cook
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
Skip to ingredients
- 200g hot-smoked troutfillets
- 16 small slices brown breadlightly toasted
- handful peashoots, to serve
For the remoulade
- 4 tbsp good-quality mayonnaise
- 4 tbsp crème fraîche
- 1 ½ tbsp Dijon mustard
- 1 heaped tbsp capersroughly chopped
- zest ½ lemonand 2 tsp juice
- 2 heaped tbsp finely chopped dillplus extra to serve (about 5 sprigs)
- 85g celeriacpeeled and cut into fine matchsticks
- ½ green applecut into fine matchsticks
- 100g pack radishcoarsely grated
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.
