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