For herbed olive oil, combine ½ cup olive oil, lemon zest, dill, chives and a generous sprinkling of sea salt and pepper. Set aside until ready to serve.
Heat a char-grill pan over high heat. Drizzle bread with the extra two tablespoons of olive oil and grill, for about 2 minutes per side or until golden.
Rub one side of each piece of bread with the cut side of the garlic.
While the bread is grilling, cook peas in boiling salted water until bright green (about 1 minute). Drain and refresh in cold water.
Place cooled peas in a large bowl and add, trout, mint leaves and watercress.
Drizzle generously with the herbed olive oil (leave at least a couple of tablespoons for garnish at the end) and gently toss all ingredients together.
Pile smoked trout mix onto grilled sourdough slices and drizzle with remaining herbed olive oil.

Notes

This recipe would also work well with goats’ cheese. Marion suggests using 100g of Hindmarsh Valley chevre, crumbled on top.

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