- 8 (1/4 inch thick) small slices pumpernickel bread
- 2 tablespoons unsalted butter
- 2 tablespoons prepared horseradish, with beets or plain
- 4 ounces 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.