Smoked trout may not be as well known within Jewish cuisine as lox or cured herring, but it makes a worthy addition to any fish plate. First brined and then hot-smoked over wood, trout fillets come out of the smoker tender and delicately flavored. These canapés pair smoked trout with a bright and creamy spread and come together in about 10 minutes, making them a low-stress, high-impact starter or appetizer. I like to lay out a tray of them at a Hanukkah party to give guests something substantial to nibble on while the latkes are frying.
Ingredients
6 ounces cream cheese, at room temperature
1 tablespoon brine-packed capers, drained
2 teaspoons fresh lemon juice
2 scallions, white and green parts, thinly sliced
Kosher salt and freshly ground black pepper
12 slices pumpernickel bread, cut into 3-inch squares or circles (tip: buy a sliced loaf and use a cookie cutter to create the shapes)
8 ounces smoked trout, bones removed, flaked
Snipped fresh chives, for serving
Optional: Edible flowers, for serving
Instructions
Combine the cream cheese, capers, lemon juice, scallions, and a pinch of salt in a food processor and process until smooth.
Spread a rounded tablespoon of the cream cheese mixture onto each piece of bread. Layer a few flakes of trout on top and sprinkle with chives and black pepper to taste. Serve immediately.