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Creme Fraiche parsley fresh dill chives tarragon freshly grated lemon zest freshly squeezed lemon juice salt Bread trout
Viewed: 48 - Published at: 7 years agoIngredients
- 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
Method
- 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 creme fraiche sauce.
- Garnish each canape with a frond of dill, and serve.
