Smoked Trout and Dill Canapés

Delicious canapés with smoked trout, cream cheese and dill on pumpernickel bread.

8 small slices (¼” thick) pumpernickel bread
2 Tbsp. butter
2 Tbsp. prepared horseradish, with beets or plain
4 oz smoked trout fillets, pin bones and skin removed, fillets flaked into large pieces
16 small sprigs dill
1 lemon

Cut each slice of bread on the diagonal in half. Spread one side of each with butter, then with horseradish. Top each with a piece of trout and a sprig of dill.

Cover with plastic wrap, and set aside until ready to serve (up to 2 hours). Before serving, squeeze lemon juice over tops.

Makes 4 servings.