Smoked trout and sardine toasts, with a creamy cheese spread and topped with arugula and a lemony-crunchy cucumber radish salad.
Toast a few slices of bread, and while warm, spread on some Boursin cheese, Snøfrisk or a spreadable goat cheese. Dress a few handfuls of arugula with a squeeze of lemon and a drizzle of olive oil. Divide onto toast. Open a tin or two of smoked sardines and/or smoked trout, lay a couple pieces on top of the arugula. Top with thinly sliced cucumbers and radishes that have been dressed with lemon + olive as well. Sprinkle everything with scallions, lemon zest, sea salt, chili pepper flakes (or shichimi togarashi). Add on more lemon and olive oil to taste. Enjoy with a fork + knife.