Food & Cooking Recipes Appetizers Smoked Trout on Pumpernickel 2.8 (32) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Photo: John Kernick Prep Time: 10 mins Total Time: 10 mins Servings: 4 These savory bites make for great party hors d'oeuvres. Ingredients 8 small slices (¼ 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 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. Rate it Print