Ingredients
- 2 smoked trout, skin and bones removed, diced
- 2 scallions, chopped
- Juice of 1/2 lemon
- 3 tablespoons nonfat yogurt
- 24 thin slices fresh baguette
24 canapes
Preparation
- Combine the trout and the scallions in a food processor and process, pulsing until everything is finely chopped. Then add lemon juice and yogurt and process another few seconds, until the ingredients are quite smooth.
- Toast baguette slices lightly in a toaster oven or a broiler, turning once. Spread the slices of toast with the trout mixture and serve.
15 minutes
Dining and Cooking