Smoked Trout Canapes with Caper Butter

24 servings
  • 6 very thin slices white sandwich bread w/ crusts removed
  • 4 ounces caper butter (see recipe below)
  • 1/4 lb smoked trout
  • 1 seedless cucumber, sliced in thin circles.
  • 12 small caper berries
  • 4 Tbs. sweet butter, room temperature
  • 1 ounce cream cheese
  • 1 tsp lemon zest
  • 1 Tbs. fresh parsley, finely chopped
  • 1 Tbs. capers, minced
  • 1/2 tsp salt
  • Preheat oven to 300 degrees. Place bread on baking sheet and toast slightly for 5 to 7 minutes. Remove from oven and cool on wire rack.

  • Spread each slice of bread with caper butter. Cover with layer of smoked trout. Cut into squares or circles (using cookie cutter) and on each canape place a thin slice of cucumber and a sprig of dill.

  • Caper butter:

  • Combine everything in a medium bowl and mix well with fork. Transfer to a sheet of parchment paper and roll into a log. Refrigerate or freeze until ready to use.

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