Lemon Trout & Dill
- 1 cup Créme Fraiche
- 1/2 tsp Meyer Lemon zest
- 1 tbsp Meyer Lemon juice
- 1/8 tsp salt
- pinch of freshly ground pepper
- 12 round of dark rye or pumpernickel bread
- smoked trout from your favorite purveyor
- fresh dill for garnish
For the créme fraiche, combine Créme Fraiche, lemon zest, lemon juice, salt and pepper in a mixing bowl and whisk until smooth.
Flake the trout carefully onto the bread. Top the trout with a small dollop of créme fraiche. Garnish with dill.
Serve and enjoy