Radish, spring onion and smoked trout bruschetta

This recipe was published by Country Living magazine in May 2011 and was spotted by Kilnsey Park shop manager, Benita who loves it! 

Serves 4 as a starter or 2 as a light lunch.

zest of 1/2 lemon

1 tablespoon horseradish sauce

2 tablespoons soured cream

250g smoked trout

8 - 10 radishes

8 spring onions

4 slices country bread., toasted

1. Stir together the lemon zest, horseradish suace and soured cream.  Check the seasoning.

2. Flake the smoked trout into bite sized pieces. gently toss the radishes, spring onions and trout in the dressing.  Pile onto slices on toasted bread amd eat immediately.

Thanks to Country Living magazine for the use of the recipe.