INGREDIENTS:
- 12 Rounds Of Dark Rye Or Pumpernickel Bread
- Smoked Trout From Your Favorite Purveyor
- Fresh Dill, For Garnish
- For The Crème Fraiche:
- 1 cup Crème Fraîche
- ½ tsp Meyer Lemon Zest
- 1 Tbsp Meyer Lemon Juice
- ⅛ tsp Salt
- Pinch Of Freshly Ground Pepper
DIRECTIONS:
- For the crème fraiche, combine all ingredients in a mixing bowl; whisk until smooth.
- Flake the trout tastefully onto the bread.
- Top the trout with a small dollop of crème fraiche.
- Arrange on platter and garnish with dill.
- Serve and enjoy!
