Smoked Trout Canapes with Creme-Fraiche and Herb Sauce for Two

  • Yield : 4 servings
  • Prep Time : 10m
  • Ready In : 10m
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  • 1/2 cup creme fraiche
  • 1 tablespoon chopped fresh flat-leaf parsley
  • 1 teaspoon snipped fresh dill, plus some fronds, for garnish
  • 1 teaspoon snipped chives
  • 1 teaspoon chopped fresh tarragon leaves
  • 1/2 teaspoon freshly grated lemon zest
  • 1/2 teaspoon freshly squeezed lemon juice
  • Salt and freshly ground black pepper
  • 4 squares mini-pumpernickel bread
  • 4 ounces smoked trout, bones removed


Step 1

For the sauce: In a small bowl combine the creme fraiche, herbs, lemon zest and juice, salt, and pepper.

Step 2

Assemble the canapes: Dab a teaspoon or of creme fraiche sauce on 1 side of the pumpernickel slices. Place 1 or 2 large flakes or chunks of trout on each, and top with a small dollop of crème fraiche sauce. Garnish each canape with a frond of dill, and serve.

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