Creme Fraiche and Herb Sauce:
1/2 cup creme fraiche
1 tablespoon chopped fresh flat-leaf parsley
1 teaspoon snipped fresh dill, plus some fronds, for garnish
1 teaspoon snipped chives
1 teaspoon chopped fresh tarragon leaves
1/2 teaspoon freshly grated lemon zest
1/2 teaspoon freshly squeezed lemon juice
Salt and freshly ground black pepper
4 squares mini-pumpernickel bread
4 ounces smoked trout, bones removed
For the sauce: In a small bowl combine the creme fraiche, herbs, lemon zest and juice, salt, and pepper.
Assemble the canapes: Dab a teaspoon or of creme fraiche sauce on 1 side of the pumpernickel slices. Place 1 or 2 large flakes or chunks of trout on each, and top with a small dollop of crème fraiche sauce. Garnish each canape with a frond of dill, and serve.
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