Smoked Trout With Lemon-Chive Sauce

Ingredients

• 2 medium smoked trout
• ¼ cup mayonnaise
• ¼ cup sour cream
• ¼ cup crème fraîche
• Finely grated zest of 2 lemons
• 2 teaspoons lemon juice
• 1 ½ teaspoons snipped chives
• 2 tablespoons minced dill
• 1 baguette, sliced

10 to 12 hors d'oeuvre servings

Preparation

1. Cut head and tail from trout. Peel back skin and, using a fork, gently lift meat from bones. Pick over fillets for remaining bones.
2. In small bowl, combine mayonnaise, sour cream, crème fraîche, lemon zest, lemon juice, chives and dill. Mix well.
3. Place a piece of trout on a slice of baguette, and top with a dollop of sauce. Repeat with remaining trout and arrange on a platter.

20 minutes