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Smoked Trout on Pumpernickel


These savory bites make for great party hors d'oeuvres.

  • Prep:
  • Total Time:
  • Servings: 4

Photography: John Kernick

Source: Martha Stewart Living, October 2006


  • 8 small slices (1/4 inch thick) pumpernickel bread
  • 2 tablespoons unsalted butter
  • 2 tablespoons prepared horseradish, with beets or plain
  • 4 ounces smoked-trout fillets, pin bones and skin removed, fillets flaked into large pieces
  • 16 small sprigs dill
  • 1 lemon


  1. 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.

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