Ingredients

Makes 12

  • 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.
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