3 CORN THINS slices
80g of smoked trout (or salmon)
1 small cucumber (sliced)
3 Tbs Dijon mustard
1 Tbs Honey
1 Tbs Cider vinegar
2 Tbs Olive oil
1 1/2 Tbs Dill (finely chopped)
To Make Honey Mustard
Mix mustard, honey & cider vinegar in a small bowl. Next slowly whisk in oil, followed by the dill. Put any unused mustard in the fridge for up to 3 days.
Once mustard has been made, spread some across each CORN THINS slice, then layer on cucumber, then trout. Sprinkle with pepper & salt (if desired) & finish off with a sprig of dill.
