Ingredients
8 small slices (1/4 inch thick) pumpernickel bread
2 tablespoons unsalted butter
2 tablespoons prepared horseradish, with beets or plain
4 ounces smoked-trout fillets, pin bones and skin removed, fillets flaked into large pieces
16 small sprigs dill
1 lemon
Preparation
Cut each slice of bread on the diagonal in half. Spread one side of each with butter, then with horseradish. Top each with a piece of trout and a sprig of dill. Cover with plastic wrap, and set aside until ready to serve (up to 2 hours). Before serving, squeeze lemon juice over tops.
