Ingredients

Serves 8

1 sourdough Baguette
1 small bunch of flat leaf parsley
1 handful of dill
10 cornichon pickles
½ cup baby capers
1 smoked trout
250 ml crème fraiche
250 ml natural yoghurt
½ lemon juiced.

Method

Croutons:
Cut sourdough baguette diagonally
Lightly brush with a good olive oil.
Toast and set aside.

Dip:
Roughly chop the parsley, dill and cornichons.
Remove the skin and head from the trout, then slice the fillets from the bone and remove any excess bones.
Place the trout filets into a large bowl and break up into smaller chunks.
Add the crème fraiche, yoghurt, capers, pickles, chopped herbs and mix thoroughly.
Add lemon juice and stir.

Place the dip in a bowl and serve with the croutons.