I first made this recipe as little canapés around Christmas time. But it really is quite versatile and you can make this for lunch or dinner. The original recipe used 4 thick slices of sourdough and smoked trout.
This uses two staples that I have in the fridge all the time: hummus and radishes. Hummus is fabulous because either homemade or good quality store bought (needn’t be expensive, I like the Aldi one) it adds that legume hit to your diet – and tastes delicious. For a pop of colour, why not make beetroot hummus! And radishes are great because they add crunch to sandwiches or are great to snack on.
For spring, I am looking to add more fish into our diet. We all love eating seafood but it is not something that comes easily to me when I think about what to cook. So when I attempt to make a change like that, adding something more of something into our diet, I always like to get my head around 3 or 4 core recipes that are simple and easy to throw together like this one. It just makes it less overwhelming and much more manageable to bring on lasting change.
