Smoked Trout And Pickled Onions On Toast Recipe

Ingredients

4 tablespoons creme fraiche 

12 toasted pumpernickel triangles (from 6 slices) 

3 ounces flaked smoked trout 

1/4 cup very thinly sliced jarred pickled onions 

Fresh dill, for garnish 

Freshly ground pepper 

Preparation

Dollop 1 teaspoon creme fraiche onto each triangle. Divide trout and onions among the triangles. Garnish with dill. Season with pepper; serve.