The delicate taste of smoked trout makes it perfect for festive canapes.
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.
