Trout Fillets with Tarragon and Bacon

INGREDIENTS
* 8 small trout fillets, skinned
* 1 bunch tarragon leaves
* juice 1 lemon
* 12 rashers Denhay Dry Cured Streaky bacon, stretched
* freshly ground black pepper

To Serve
4-5 tablespoons soured cream or creme fraiche
2-3 tablespoons grainy mustard
2 lemons
1 small country style loaf or ciabatta, halved horizontally
115g (4oz) salad leaves

METHOD
1. Take 4 of the trout fillets and cover each generously with tarragon leaves. Squeeze over a little lemon juice and season with black pepper. Top with the remaining 4 fillets and wrap each in 3 rashers of the streaky bacon.
2. Place on a lightly oiled barbecue rack, grill or griddle pan and cook for approx. 5 minutes each side until the bacon is crisp.
3. To serve, in a bowl combine the soured cream and mustard. Place the cut bread on the barbecue to toast. Pile the salad leaves onto the toasted bread, top with the wrapped trout and finish with a drizzle of mustard sauce and some lemon wedges. Serve at once with large napkins!

Cooking Time: Approximately 10 minutes