Smoked Trout Cucumber Canapes Recipes

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SMOKED TROUT CANAPES WITH CAPER BUTTER



Smoked Trout Canapes with Caper Butter image

Provided by Food Network

Categories     appetizer

Yield 24 servings

Number Of Ingredients 11

6 very thin slices white sandwich bread w/ crusts removed
4 ounces caper butter (see recipe below)
1/4 lb smoked trout
1 seedless cucumber, sliced in thin circles.
12 small caper berries
4 Tbs. sweet butter, room temperature
1 ounce cream cheese
1 tsp lemon zest
1 Tbs. fresh parsley, finely chopped
1 Tbs. capers, minced
1/2 tsp salt

Steps:

  • Preheat oven to 300 degrees. Place bread on baking sheet and toast slightly for 5 to 7 minutes. Remove from oven and cool on wire rack.
  • Spread each slice of bread with caper butter. Cover with layer of smoked trout. Cut into squares or circles (using cookie cutter) and on each canape place a thin slice of cucumber and a sprig of dill.
  • Combine everything in a medium bowl and mix well with fork. Transfer to a sheet of parchment paper and roll into a log. Refrigerate or freeze until ready to use.

SMOKED TROUT CANAPES WITH CREME-FRAICHE AND HERB SAUCE FOR TWO



Smoked Trout Canapes with Creme-Fraiche and Herb Sauce for Two image

Provided by Rachael Ray : Food Network

Time 10m

Yield 4 servings

Number Of Ingredients 10

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

Steps:

  • For the sauce: In a small bowl combine the creme fraiche, herbs, lemon zest and juice, salt, and pepper.
  • 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.

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