Hot-smoked ocean trout bruschetta

A classic favourite - smoked trout on bruschetta is the perfect starter for any occasion.

Place the creme fraiche, lemon juice and horseradish cream in a bowl and whisk with a fork until smooth. Add capers, eschalot and chervil sprigs, then flake the ocean trout over and gently fold mixture to combine. Season to taste with salt and pepper.
Spread the sourdough slices with the extra creme fraiche and top with the trout mixture.

Source

2 tbsp creme fraiche, plus extra to spread

1 1/2 tbsp lemon juice

3 tsp horseradish cream

2 tbsp baby capers, rinsed, drained

1 large eschalot, very finely chopped

1/3 cup chervil sprigs

3 x 150g hot-smoked ocean trout or salmon portions , skin discarded

12 slices day-old sourdough, lightly grilled

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