Smoked trout & radish remoulade tartines

MEAL,

Ingredients 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 1½ 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 radishes, coarsely grated Method 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. 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.