These delicate finger sandwiches are filled with a creamy smoked trout spread accented with lemon zest, capers, and dill.
The spicy watercress offsets the salty, smoky trout while the very thin white bread slices keep the focal point on the star
Add watercress, basil, and mint to a yogurt base for a fragrant, fresh-tasting sauce you can make up to 2 days ahead. Serve
this versatile dish alongside chicken, beef, or lamb. You can also use the sauce as a dip for vegetables.