Smoked Trout on Pumpernickel

Photo: John Kernick
Prep Time:
10 mins
Total Time:
10 mins

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


  • 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


  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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