Photo: Sang An
Makes about 30 appetizers (serving size: 1 appetizer)
Fat 3 g
1/2 pound smoked boneless trout
Garnish: fresh dill sprigs
Cut trout into bite-size pieces; set aside. Cut pumpernickel slices into quarters. Place dollop of crème fraîche onto each pumpernickel quarter, and top with a piece of trout; garnish with small sprig of fresh dill.