While waiting for dinner, prepare simple but delicious canapes from brown bread of pumpernickel, smoked trout and sour cream sauce. The sauce is whipped from cream fresh, or sour cream, with finely chopped fragrant herbs, zest and lemon juice. Its sour milk refreshing taste perfectly complements smoked fish. Decorate each canapé with a sprig of dill and enjoy. You have enough two slices to brighten up the expectation of the main course. But them also can be prepared as a snack for alcoholic drinks for a large company, increasing accordingly ingredients. Share with friends: 
Time: one 0 minutes Difficulty: easy Servings: 4 Used in recipes volumetric containers: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 0.5 tbsp. cream fresh
- 1 tbsp. l chopped parsley
- 1 tsp chopped dill + sprigs for serving
- 1 tsp chopped chives
- 1 tsp chopped tarragon leaves
- 0.5 tsp freshly grated lemon peel
- 0.5 tsp freshly squeezed lemon juice
- 4 small square slices of pumpernickel
- 110 gr. smoked trout, boneless
Recipes with similar ingredients: fresh cream, parsley, dill, chives, tarragon, lemon, black bread, trout
Recipe preparation:
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Sauce:
In a small bowl, mix sour cream, herbs, lemon zest and juice, salt and pepper to taste.
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Collect the canapes:
Lay out 1 tsp. or sour cream sauce on 1 side of slices pumpernickel. Put 1-2 pieces of trout on top, and on top cover with a spoonful of sour cream sauce. Decorate each canapé sprig of dill and serve.
