• Ingredients: 31
  • Serves: 36

Smoked trout canapes with smoked trout fillets , picked over and flaked, plain yogurt, drained in a fine sieve for 1 hour, mayonnaise, fresh lemon juice, minced fresh dill plus dill sprigs for garnish, minced onion, patted dry, slices of pumpernickel bread, each slice cut decoratively into 2-inch shapes.

Ingredients

  • 1/2 lb. smoked trout fillets , picked over and flaked
  • 1/2 cup plain yogurt, drained in a fine sieve for 1 hour
  • 1/4 cup mayonnaise
  • 1 tsp. fresh lemon juice
  • 1 tbsp. minced fresh dill plus dill sprigs for garnish
  • 1 tbsp. minced onion, patted dry
  • 12 slices of pumpernickel bread, each slice cut decoratively into 2-inch shapes

For dip

For seafood filling:

  • Equipment: a 4-inch round cookie cutter; a deep-fat thermometer
  • Accompaniment: tomato salsa

For topping

  • Garnish: fresh dill sprigs

For assembly

  • large pastry bag
  • 1/2-inch plain tip
  • 1/4-inch plain tip
  • Note: a cake decorating turntable is helpful for assembling a croquembouche

For mango ravioli

To cook fish and assemble dish

  • Special equipment: a deep-fat thermometer

Espresso chocolate chunk:

  • 1/2 cup coarsely chopped semisweet chocolate
  • 2 tsp. espresso powder

Very berry:

Peppermint fudge:

  • 3 tbsps. fudge sauce
  • 1/4 cup crushed peppermint candies

Directions

  1. Step 1 In a food processor purée the trout, the yogurt, the mayonnaise, the lemon juice, the minced dill, the onion, and salt and pepper to taste until the mixture is smooth.

    For this step you will need

  2. Step 2 The trout mixture may be made 1 day in advance and kept covered and chilled. On each piece of bread spread a scant teaspoon of the mixture, mounding it, and garnish each canapés with a dill sprig.

    For this step you will need