- 100g RR. Spink & Sons Hot Smoked Trout
- 1 large baguette
- 2 garlic cloves
- 2 tbsp olive oil
- 250g ripe cherry tomatoes
- ½ red onion, diced
- handful of fresh basil leaves, roughly torn
- handful of flat-leaf parsley
Cut the cherry tomatoes into quarters, removing the seeds.
Add to a mixing bowl with the red onion, 1 crushed clove of garlic and the torn basil leaves.
Add a drizzle of olive oil, season with salt and pepper and mix well.
Slice the baguette into thin slices and lightly toast in a griddle pan.
Cut the second clove of garlic in half and rub across the hot slices of bread.
Drizzle lightly with olive oil.
Top the toasted slices with the tomato mixture.
Flake on a generous amount of hot smoked trout.
Garnish with fresh parsley and black pepper.