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Smoked Trout, Cucumber & Dill Canapés
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Smoked Trout, Cucumber & Dill Canapés
Makes 12
This eye-catching bite looks almost too pretty to eat with cucumber slices folded into the shape of a flower, but the delicious flavor combination speaks for itself after just one taste.
6 slices white bread, frozen
2 tablespoons olive oil
1½ teaspoons kosher salt, divided
¾ teaspoon ground black pepper, divided
½ cup plus 2 tablespoons crème fraîche
2 teaspoons minced fresh dill
2 (3.88-ounce) cans smoked trout in canola oil, drained
1 small English cucumber
Garnish: fresh dill
• Preheat oven to 350°F. Line a rimmed baking sheet with parchment paper.
• Using a 2-inch round cutter, cut 12 rounds from frozen bread. Brush both sides of bread rounds with oil, and sprinkle with ½ teaspoon salt and ¼ teaspoon pepper. Place bread rounds on prepared baking sheet.
• Bake until bread rounds are golden brown and crisp to the touch, approximately 12 minutes. Let cool completely on a wire rack.
• In a medium bowl, stir together crème fraîche, dill, remaining 1 teaspoon salt, and remaining ½ teaspoon pepper. Fold in trout.
• To assemble canapés, place a 1½-inch
