Smoked trout and dill crème fraiche canapes

Trout from the crystal clear chalk stream waters of the River Test and Itchen is delicious – iconic Hampshire produce which is perfect for the festive season.
Here we have a recipe for you from Butler Country Estates. Their Winchester smokery sits just a few minutes from the Rivers Test, Itchen and Meon ensuring their rainbow trout is prepared for smoking within 24 hours of being caught. The Troutlet is their shop at the smokery.
Ingredients
- 100g smoked British trout
- 1 loaf of rye bread
- 100g full fat crème fraiche
- 1 tbsp chopped dill, plus extra for decoration
- Juice of ½ a lemon
- Salt and pepper
Method
Slice the rye bread to a thickness of around 1cm.
You can cut the bread into shapes if you prefer – for example, circles or festive stars.
Mix the crème fraiche with the dill and enough lemon juice, salt and pepper to taste.
Slice the trout into strips.
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.