Smoked Trout on Pumpernickel

Name: Smoked Trout on Pumpernickel
Prep time: 10 min
Total time: 10 min
Yield: 4 servings
Ingredients: 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

Recipe photo courtesy of John Kernick

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

Source: Martha Stewart Living, October 2006

10 mins 10 mins 4

Total Time Prep Servings

Ingredients

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

Directions

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.