- 1/2 pound smoked trout fillets (available at specialty foods shops and some fish markets), picked over and flaked
- 1/2 cup plain yogurt, drained in a fine sieve for 1 hour
- 1/4 cup mayonnaise
- 1 teaspoon fresh lemon juice
- 1 tablespoon minced fresh dill plus dill sprigs for garnish
- 1 tablespoon minced onion, patted dry
- 12 slices of pumpernickel bread, each slice cut decoratively into 2-inch shapes
- In a food processor purée the trout, the yogurt, the mayonnaise, the lemon juice, the minced dill, the onion, and salt and pepper to taste until the mixture is smooth. The trout mixture may be made 1 day in advance and kept covered and chilled. On each piece of bread spread a scant teaspoon of the mixture, mounding it, and garnish each canapés with a dill sprig.