Smoked Trout Canapes with Creme-Fraiche and Herb Sauce for Two

• 1/2 cup creme fraiche
• 1 tablespoon chopped fresh flat-leaf parsley
• 1 teaspoon snipped fresh dill, plus some fronds, for garnish
• 1 teaspoon snipped chives
• 1 teaspoon chopped fresh tarragon leaves
• 1/2 teaspoon freshly grated lemon zest
• 1/2 teaspoon freshly squeezed lemon juice
• Salt and freshly ground black pepper
• 4 squares mini-pumpernickel bread
• 4 ounces smoked trout, bones removed

1. For the sauce: In a small bowl combine the creme fraiche, herbs, lemon zest and juice, salt, and pepper.
2. Assemble the canapes: Dab a teaspoon or of creme fraiche sauce on 1 side of the pumpernickel slices.
3. Place 1 or 2 large flakes or chunks of trout on each, and top with a small dollop of creme fraiche sauce.
4. Garnish each canape with a frond of dill, and serve.

creme fraiche, parsley, fresh dill, chives, tarragon, freshly grated lemon zest, freshly squeezed lemon juice, salt, bread, trout

Taken from www.foodnetwork.com/recipes/rachael-ray/smoked-trout-canapes-with-creme-fraiche-and-herb-sauce-for-two-recipe.html (may not work)