Smoked Trout Crispbread Recipe - Great British Chefs

Ingredients

• 225g of hot-smoked trout, flaked
• 4 rashers of smoked streaky bacon, cut into small lardons
• 1 red onion, very finely sliced
• 1/2 tbsp of rice flour, or plain flour
• sunflower oil, for frying
• salt
• 4 asparagus spears, sliced lengthways into thin strips
• 1 lemon, zest and juice
• freshly ground black pepper
• 1 large crispbread
• 180g of cream cheese
• 1 handful of redcurrants
• 2 tbsp of salmon roe, optional
• 5 sorrel leaves, torn
• fronds of fresh dill