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Rachael Ray

Smoked Trout Canapes with Creme-Fraiche and Herb Sauce for Two

Recipe courtesy Rachael Ray

Show: 30 Minute MealsEpisode: Seductive Supper

  • Prep Time

    10 min

  • Level

    Easy

  • Yield

    4 servings

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Times:

Prep
10 min
Inactive Prep
--
Cook
--
Total:
10 min
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Ingredients

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

Directions

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.

Smoked Trout Canapes with Creme-Fraiche and Herb Sauce for Two
Rated: 5 stars out of 51 Review
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