Trout Bruschetta with Orange and Dill Relish

Ingredients

• 400g hot smoked, trout
• 2 tsp wholegrain mustard
• 350g full fat crème fraiche
• 1 rustic loaf ciabatta style
• 3 tbsp olive oil
• 2 ripe avocados halved & stoned.
• 2 large oranges, peeled.
• 2 large shallots finely sliced.
• 2 tbsp extra virgin olive oil
• small bunch dill

Method

1. Drizzle the ciabatta halves with the olive oil, cut-side up, and slide onto the middle shelf.
2. Fold the crème fraîche and wholegrain mustard together. Crack in black pepper.
3. Flake the trout into the mustard cream and fold through. Set aside.
4. Scoop the avocado from the shells in collops.
5. Segment the oranges over a bowl. Catch the juice; squeeze the membranes dry.
6. Fold avocado, orange segments, shallot, the caught juice, extra virgin olive oil and dill together. Season.
7. Pull the ciabatta, golden and crisp. Cut each half into 4 or 5 on the board.
8. Pile the trout cream onto each slice. Crack over more pepper.
9. Spoon the relish over and scatter with dill sprigs. Serve from the board.