Smoked Trout Canapes With Creme-Fraiche And Herb Sauce

Recipe Ingredients

		Creme Fraiche and Herb Sauce
1/2 cup	118ml	Creme fraiche
1 tablespoon	15ml	Chopped fresh flat-leaf parsley
1 teaspoon	5ml	Snipped fresh dill - plus
		Some fronds for garnish
1 teaspoon	5ml	Snipped chives
1 teaspoon	5ml	Chopped fresh tarragon leaves
1/2 teaspoon	2.5ml	Freshly-grated lemon zest
1/2 teaspoon	2.5ml	Freshly-squeezed lemon juice
		Salt - to taste
		Freshly-ground black pepper - to taste
		Canapes
4		Mini-pumpernickel bread
4 oz	113g	Smoked trout - bones removed

Recipe Instructions

For the Creme Fraiche And Herb 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.

This recipe yields 4 servings.

Source:
30 MINUTE MEALS with Rachael Ray - (Show # TM-1C77) - from the TV FOOD NETWORK

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