4 medium cucumbers Handful of fresh dill or 2 tsp dried dill 1 cup raw apple cider vinegar 1 cup boiled water, chilled 2 Tbsp pure maple syrup 2 Tbsp pink Himalayan salt 1 Tbsp mustard seeds (swoonfood.com)
Meanwhile, mix 1 tbsp mustard with the remaining chopped tarragon leaves. (bbcgoodfood.com)
For the trout toasts: 100g crème fraîche 1 tsp Dijon mustard, or to taste Salt and pepper 4 slices rustic bread, toasted and halved 250g hot - smoked trout fillets, flaked 2 tbsp mustard cress leaves, snipped (idealhome.co.uk)