- 1 smoked trout
- 12 slice pumpernickel bread
- 1 cup heavy cream
- 1/4 cup horseradish
- 1/4 cup salt and pepper
- 2 tablespoon lemon zest
Preheat oven to 350F.
Separate smoked trout from bone in bite-size pieces (the trout will break off naturally in chevron shapes); reserve.
Using a 2 to 3-inch star-shaped cookie cutter, cut out stars from bread slices (2 per slice).
Arrange stars on a cookie sheet and bake, turning once, until lightly toasted.
Just before serving, prepare horseradish cream.
In a medium bowl, whip cream until medium peaks form.
Stir in horseradish and salt and pepper to taste.
Spoon a dollop of cream onto each star.
Top with a smoked trout chevron and garnish with lemon zest.