Recipe supplied by www.taste.com.au.  For full recipe see: http://www.taste.com.au/recipes/1916/smoked+trout+bruschetta+with+capers

Ingredients

• 2 x 150g pkts Springs smoked ocean trout, flaked
• 2 tablespoons drained capers, coarsely chopped
• 1/2 red onion, finely chopped
• 3 teaspoons horseradish cream
• 2 teaspoons fresh lime juice
• Salt & freshly ground black pepper
• 1 Lebanese cucumber, ends trimmed
• 4 slices ciabatta, toasted, to serve
• Fresh dill sprigs, to serve
• Lemon wedges, to serve

Method

1) Place the trout, capers, onion, horseradish and lime juice in a medium bowl. Season with salt and pepper, and gently toss to combine.

2) Use a vegetable peeler to slice the cucumber lengthways into thin ribbons.

3) Divide the ciabatta among serving plates. Top with cucumber, and trout mixture. Sprinkle with dill sprigs and serve immediately with lemon wedges, if desired.