For an even more colorful spread, replace half the trout with smoked salmon.
8 thick, firm white bread slices, crusts removed
1 tablespoon olive oil
1/4 teaspoon ground black pepper
1/2 teaspoon kosher salt, divided
1 (8-oz.) container sour cream
1/2 teaspoon fresh lemon juice
1 teaspoon prepared horseradish
1 tablespoon chopped fresh dillweed
1 1/4 cups thinly sliced radishes
1 (8-oz.) smoked trout fillet, flaked into 1/2-inch pieces
Garnish: fresh dillweed
How to Make It
Preheat oven to 350°. Cut each bread slice into 4 triangles. Brush with olive oil, and sprinkle with pepper and 1/4 tsp. salt. Place in a single layer on a baking sheet; bake 15 to 20 minutes or until golden.
Stir together sour cream, next 3 ingredients, and remaining 1/4 tsp. salt. Spoon about 1 1/2 tsp. sour cream mixture onto each bread triangle. Top with radish slices and trout.
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