Trout Bruschetta with Orange and Dill Relish

This Trout Bruschetta with Orange and Dill Relish from Lesley Waters is a real showstopper without much effort at all. Serve rustic style on a wooden board or serve much smaller canapé style. Perfect for easy entertaining…

Ingredients

400g hot smoked, trout
2 tsp wholegrain mustard
350g full fat crème fraiche
1 rustic loaf ciabatta style
3 tbsp olive oil

For the orange and dill relish

2 ripe avocados halved & stoned.
2 large oranges, peeled.
2 large shallots finely sliced.
2 tbsp extra virgin olive oil
small bunch dill

Method

Print Recipe

Preheat the oven to 180C fan, gas mark 6.
In a large bowl, mix the crème fraiche and wholegrain mustard
Season with freshly ground black pepper. Break the trout into large flakes and gently fold into the horseradish mixture. Set to one side.
Cut the loaf in half horizontally (or on diagonal ) and lay both halves on a baking tray. Drizzle over the oil and place in the oven for 12 minutes until golden and toasty.
Meanwhile, make the orange and dill relish. Spoon the avocado out of the shells in collops. Segment the oranges, catching the juice from one and squeezing out any juices remaining in the membrane. Gently mix together the avocado, orange segments, shallot, squeezed orange juice, oil and dill. Season to taste.
To serve, arrange the loaf halves on a large wooden board. Cut each half into 4 or 5. Top each cut ciabatta slice with the trout mixture. Grind over a little more pepper and top with relish and extra sprigs of dill. Take to the table and serve.

Ingredients

400g hot smoked, trout
2 tsp wholegrain mustard
350g full fat crème fraiche
1 rustic loaf ciabatta style
3 tbsp olive oil

For the orange and dill relish

2 ripe avocados halved & stoned.
2 large oranges, peeled.
2 large shallots finely sliced.
2 tbsp extra virgin olive oil
small bunch dill

Method

Preheat the oven to 180C fan, gas mark 6.
In a large bowl, mix the crème fraiche and wholegrain mustard
Season with freshly ground black pepper. Break the trout into large flakes and gently fold into the horseradish mixture. Set to one side.
Cut the loaf in half horizontally (or on diagonal ) and lay both halves on a baking tray. Drizzle over the oil and place in the oven for 12 minutes until golden and toasty.
Meanwhile, make the orange and dill relish. Spoon the avocado out of the shells in collops. Segment the oranges, catching the juice from one and squeezing out any juices remaining in the membrane. Gently mix together the avocado, orange segments, shallot, squeezed orange juice, oil and dill. Season to taste.
To serve, arrange the loaf halves on a large wooden board. Cut each half into 4 or 5. Top each cut ciabatta slice with the trout mixture. Grind over a little more pepper and top with relish and extra sprigs of dill. Take to the table and serve.