Hot Smoked Trout, Pickled Apple & Crème Fraîche on Walnut Toast Recipe

Recipe:
Combine the apple with the vinegar, sugar and salt in a small bowl and mix gently to combine. Let the apple ‘pickle’ for around 30 minutes before assembling.

In a separate bowl, mix together the crème fraîche with the mustard and season well with salt and plenty of freshly ground black pepper to taste.

Toast the bread and cut into bite-sized pieces, top each with a spoon of the crème fraîche mix, followed by a good amount of the flaked trout, some pickled apple and finally a sprig of watercress. Season again with plenty of freshly ground black pepper.

Serve the toasts immediately.