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

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  • Level: Easy
  • Total: 10 min
  • Prep: 10 min
  • Yield: 4 servings
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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


  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. 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.