Nordic Smoked Trout & Apple Crispbreads

Wash the fresh produce: 1 Granny Smith apple, 1/2 English cucumber, 3 radishes, 1 bunch of fresh dill, and 1 lemon.

Finely chop 15 g of the fresh dill, reserving the remaining whole fronds for garnish.

Grate 1 tsp of lemon zest and squeeze 1 tbsp of fresh lemon juice from the lemon.

Peel the 3 cm piece of fresh horseradish root and finely grate it to yield 1 tbsp of grated horseradish.

In a small bowl, immediately combine the 150 g of Greek yogurt, 1 tbsp of grated horseradish, 1 tsp of lemon zest, 1 tbsp of lemon juice, and the chopped dill. Season with a pinch of salt and pepper, stir well, and set aside to let the flavors fuse.

Thinly slice the 1/2 cucumber and 3 radishes into paper-thin rounds using a sharp chef's knife or mandoline.

Core the Granny Smith apple and slice it into thin julienne matchsticks. Toss the matchsticks immediately with a tiny squeeze of extra lemon juice to prevent browning.

Gently peel away the skin from the 250 g of hot-smoked trout fillets. Use your fingers to flake the flesh into bite-sized pieces, carefully feeling for and discarding any small pin bones.

Arrange 9 rye crispbreads on a serving board. Spread about 1.5 tbsp of the horseradish-dill yogurt evenly across each crispbread.

Layer the sliced cucumber, radishes, and apple matchsticks over the yogurt. Top with the flaked smoked trout and garnish with the reserved dill fronds and a final crack of black pepper.