Appetizer: United States – Smoked Trout, Apple and Dill Rye Crisps

Serving Size: 4

Approximate Time

Prep 12 min

Cook 5 min

Total 20 min

Ingredients

12 rye crisps or thin rye bread rounds, toasted
4 oz / 115 g hot-smoked trout, skin removed and flaked
1 small Granny Smith apple, julienned
1 / 2 cup (120 ml) crème fraîche or full-fat Greek yogurt
1 tsp Dijon mustard
1 tsp lemon zest
2 tsp fresh lemon juice, divided
1 tbsp fresh dill, finely chopped, plus small sprigs for garnish
1 tbsp capers, rinsed and drained
1 tsp extra-virgin olive oil
1 / 4 tsp lightly crushed caraway seeds (optional)
Sea salt and freshly ground black pepper, to taste

Instructions

In a small bowl, mix the crème fraîche, Dijon, lemon zest, 1 teaspoon lemon juice, chopped dill, a pinch of salt, and a few grinds of pepper until smooth.
Toss the julienned apple with the remaining 1 teaspoon lemon juice to prevent browning; set aside.
If using rye bread rounds, toast until crisp. Lightly brush the crisps with olive oil and, if desired, sprinkle with the crushed caraway seeds.
Spread a dollop of the dill cream onto each crisp.
Top with flaked smoked trout, a few apple matchsticks, and a couple of capers.
Finish with a crack of black pepper and a tiny drizzle of olive oil. Garnish with small dill sprigs and serve immediately.