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

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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