Smoked Trout Canapes with Creme-Fraiche and Herb Sauce for Two (Rachael Ray) |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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Ingredients:
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:
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.
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