Ingredients

• 1/2 cup creme fraiche
• 1 tablespoon chopped fresh flat-leaf parsley
• 1 teaspoon snipped fresh dill, plus some fronds, for garnish
• 1 teaspoon snipped chives
• 1 teaspoon chopped fresh tarragon leaves
• 1/2 teaspoon freshly grated lemon zest
• 1/2 teaspoon freshly squeezed lemon juice
• Salt and freshly ground black pepper
• 4 squares mini-pumpernickel bread
• 4 ounces smoked trout, bones removed

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Instructions

1. For the sauce: In a small bowl combine the creme fraiche, herbs, lemon zest and juice, salt, and pepper.
2. Assemble the canapes: Dab a teaspoon or of creme fraiche sauce on 1 side of the pumpernickel slices. Place 1 or 2 large flakes or chunks of trout on each, and top with a small dollop of crème fraiche sauce. Garnish each canape with a frond of dill, and serve.