SMOKED OCEAN TROUT DIP WITH LEMON THYME TOAST

SERVES 4

This dip also works well with Turkish bread or sliced baguette. You can serve it on top of lettuce leaves. I like baby cos or iceberg because of the crunch.

600 g (1 lb 5 oz) hot smoked ocean trout

125 g (4½ oz/½ cup) crème fraîche

2 lemons, zested and juiced

15 g (½ oz/¼ cup) finely chopped dill

sea salt and freshly ground black pepper

LEMON THYME TOAST

150 ml (5 fl oz) extra virgin olive oil

2 garlic cloves

2 tablespoons lemon thyme leaves

3 pieces large pitta bread

Preheat the oven to 180°C (350°F/Gas 4).

For the dip, remove the trout skin and use a fork to roughly flake the flesh. Combine the crème fraîche, lemon zest and juice and dill, and season with salt and pepper. Gently fold through the trout pieces and check the seasoning.

For the toasts, heat the oil, garlic cloves and lemon thyme together in a small saucepan. Once the garlic starts to blister, turn off the heat and set aside. Cool.

Cut the pitta bread into 10–12 pieces, place on a lined baking tray and toast in the oven for a few minutes or until lightly golden. Brush with the lemon thyme oil and serve immediately with the smoked ocean trout dip.

NOTE: The lemon thyme oil can be made a few days ahead of time. It’s alsogreat brushed over grilled fish or chicken.