- 1/2 pound smoked boneless trout
- Party-style pumpernickel
- Crème fraîche
- 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.