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Smoked Trout and Dill Crème Fraiche canapés

Christmas is right around the corner and we came across these perfect canapés for your Christmas table. A delicious Dill and Creme Fraiche delight.

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The recipe is by @britishtrout 

Makes 14

Ingredients

  • 100g Butler Country Estates cold smoked trout
  • 1 loaf rye bread
  • 100g full fat crème fraiche
  • 1 tbsp chopped dill (or chives), plus extra for decoration
  • Juice of half a lemon
  • Salt and pepperhttps://butler-country-estates.co.uk/product/hampshire-cold-smoked-trout/

Method

  • Slice the bread to around 1.5cm thickness and using a small cookie cutter around 5cm diameter.
  • You will need 3-4 slices of bread to stamp out 12 circles. You could also use other shapes such a star cutter if liked.
  • Mix the crème fraiche with the dill or chives and enough lemon juice and seasoning to taste.
  • Slice the trout into strips (at least 12).

To assemble:

  • Spread a little of the crème fraiche mixture onto each piece of bread, followed by a curl of smoked trout and a small sprig of dill or chopped chives to decorate.

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