Ewes' milk cheese and hot-smoked trout on toast
Preheat the grill to medium-hot.
Heat a griddle pan. Drizzle the bread with olive oil and griddle for two minutes on each side.
Slide the griddled bread onto a baking sheet, top with sliced cheese, season with salt and freshly ground black pepper and place under the grill for 2-3 minutes.
Slide onto a plate, top with the flaked hot-smoked trout flakes and garnish with parsley. Serve.