Smoked Trout and Tomato Toasts
7 tbsp crème fraiche
2 tbsp horseradish cream
grated zest and juice of ½ lemon
300g/11oz smoked trout fillets, skinned and flaked
4 ripe tomatoes, sliced
olive oil to drizzle
4 thick slices bread
2 tbsp chopped fresh dill
a handful of mixed salad leaves
1 tbsp balsamic vinegar
salt and ground black pepper
1 Put the crème fraîche and horseradish cream, lemon zest and juice in a bowl and whisk together. Add the smoked trout and stir gently through the mixture.
2 Preheat the grill (broiler). Arrange the sliced tomatoes on a foil-lined grill pan and drizzle lightly with oil. Grill (broil) for 3–4 minutes until softened.
3 Toast the bread lightly on both sides.
4 Place a slice of toast on each serving plate. Arrange the warm sliced tomatoes on top and season with salt and pepper. Spoon the trout mixture over the tomatoes and sprinkle with dill.
5 Arrange a few salad leaves on the side of each plate. Drizzle with balsamic vinegar and serve.