small handful chopped fresh dill
8-10 cornichons, drained, sliced
½ lemon, juice only
½ lemon, cut into 6 wedges, to serve
1 punnet mustard cress
140g/5oz watercress leaves, washed, roughly chopped
1½ tsp Dijon mustard
salt and freshly ground black pepper
3 tbsp extra virgin olive oil, or rapeseed oil
3 tsp soured cream, or crème fraîche
3 free-range eggs, hard-boiled, peeled, chopped
6 x 40g/1½oz pieces smoked trout fillet
6 thin slices toasted soda bread, buttered