Smoked trout crispbread with fresh asparagus and sorrel - Peter's Yard

Ingredients

• 225g hot smoked trout, flaked
• 1 tub cream cheese (e.g. 180g tub of Philadelphia)
• 4 rashers of smoked streaky bacon cut into small lardons
• 4 medium spears raw asparagus, sliced along the length to create thin strips
• 6 radishes very thinly sliced
• A handful of fresh redcurrants
• 1 medium red onion, very thinly sliced
• ½ tbsp rice flour or plain flour
• 1 jar salmon roe, optional
• Juice and zest of 1 lemon
• 5 sorrel leaves, torn
• 1 small bunch of dill
• A handful chives, cut in thirds
• Sunflower oil
• Black pepper
• Salt