Smoked Trout Canapes With Creme-Fraiche And Herb Sauce For Two
Serves: 5
Aurelia Collier
1 January 1970
Based on User reviews:
51
Spice
45
Sweetness
49
Sourness
45
mins
Prep time (avg)
5
Difficulty
Ingredients:
Directions:
1
For the sauce: In a small bowl combine the creme fraiche, herbs, lemon zest and juice, salt, and pepper
2
Assemble the canapes: Dab a teaspoon or of creme fraiche sauce on 1 side of the pumpernickel slices
3
Place 1 or 2 large flakes or chunks of trout on each, and top with a small dollop of crème fraiche sauce
4
Garnish each canape with a frond of dill, and serve