Smoked Trout Toast

• 5 Medium fresh cornichons, or one medium-sized seedless cucumber
• 1 Medium size red onion, thinly sliced
• 1/2 cup White wine vinegar
• 2 tablespoons Granulated sugar
• 1/2 teaspoon Salt
• 1/2 teaspoon Mustard seeds
• 1 Small container (8 oz) full fat sour cream
• 2 tablespoons Capers, chopped
• 1/2 Lime, zested and juiced
• 1 Whole lake smoked trout (about 1-1.5 lbs.), flaked and bones removed
• 4 Large bread slices from a thick-crusted loaf
• 5-6 sprigs Fresh dill

1. Make the marinated cucumber salad: Peel and thinly slice the cucumbers (vegetable peeler is perfect for this job) and place them in a medium size bowl along with the next 5 ingredients. Cover and place in the refrigerator for at least 3 hours, or overnight.
2. Make the sour cream sauce by mixing the sour cream, chopped capers, lime juice and zest in a medium bowl. Lightly season with salt and pepper (keep in mind that the smoked trout contains a good amount of salt).
3. Toast the bread slices by popping them into the toaster.
4. Spread each toast with 1/4 cup of the sour cream sauce, then top with 1/4 of the smoked trout flakes. Finish by adding your desirable amount of marinated onions and cucumbers and top with a sprig of fresh dill.

fresh cornichons, red onion, white wine vinegar, sugar, salt, mustard seeds, sour cream, capers, lake smoked trout, bread, dill

Taken from food52.com/recipes/35968-smoked-trout-toast (may not work)