SMOKED TROUT AND DILL CRÈME FRAICHE CANAPÉS

Smoked trout and dill crème fraiche canapés. The delicate taste of smoked trout makes it a small pre-dinner or party bite.

Recipe courtesy British Trout Association

Prep time: About 10 minutes

Skill level: Extremely easy!

Makes 12

Ingredients

100g smoked British trout
1 loaf rye bread
100g full fat crème fraiche
1 tbsp chopped dill (or chives), plus extra for decoration
Juice of half a lemon
Salt and pepper

Method

• Slice the bread to around 1.5cm thickness and using a small cookie cutter around 5cm diameter.
• You will need 3-4 slices of bread to stamp out 12 circles. You could also use other shapes such a star cutter if liked.
• Mix the crème fraiche with the dill or chives and enough lemon juice and seasoning to taste.
• Slice the trout into strips (at least 12).

To assemble

Spread a little of the crème fraiche mixture onto each piece of bread, followed by a curl of smoked trout and a small sprig of dill or chopped chives to decorate.

Image: British Trout Association

Source