Ingredients Jump to Instructions ↓

  1. 1/2 cup creme fraiche

  2. 1 tablespoon chopped fresh flat-leaf parsley

  3. 1 teaspoon snipped fresh dill, plus some fronds, for garnish

  4. 1 teaspoon snipped chives

  5. 1 teaspoon chopped fresh tarragon leaves

  6. 1/2 teaspoon freshly grated lemon zest

  7. 1/2 teaspoon freshly squeezed lemon juice Salt and freshly ground black pepper

  8. 4 squares mini-pumpernickel bread

  9. 4 ounces smoked trout, bones removed

Instructions Jump to Ingredients ↑

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