These savory bites make for great party hors d'oeuvres.
Ingredients
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8 small slices (¼ inch thick) pumpernickel bread
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2 tablespoons unsalted butter
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2 tablespoons prepared horseradish, with beets or plain
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4 ounces smoked-trout fillets, pin bones and skin removed, fillets flaked into large pieces
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16 small sprigs dill
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1 lemon
Description
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Cut each slice of bread on the diagonal in half. Spread one side of each with butter, then with horseradish. Top each with a piece of trout and a sprig of dill. Cover with plastic wrap, and set aside until ready to serve (up to 2 hours). Before serving, squeeze lemon juice over tops.
