Finger sandwiches aren’t just for high tea. Salty, smoky trout pairs beautifully with spicy watercress and a tangy blend of capers, dill, and lemon zest add balance for a quintessentially summertime treat.Bonus? You can catch bountiful and fresh, rainbow trout right here in Big Canoe in Lake Petit. Delicious and healthy!
¼C sour cream
1 Tbsp fresh chives, finely chopped
1 tsp fresh dill, chopped
1 tsp capers, drained and chopped
½tsp lemon zest
¼tsp ground white pepper
5 oz smoked trout, skin removed and flaked (1 cup)
12 (½-oz.) thin white bread slices, crusts removed
1½C watercress leaves, torn
1. In a medium bowl, stir together first 7 ingredients until thoroughly combined, then gently fold in trout.
2. Spread ¼ cup trout mixture onto one side of 6 bread slices. Top each with ¼ cup torn watercress. Top with remaining bread slices, then cut sandwiches diagonally into corners. Serve immediately and enjoy!
*Photo courtesy of taste.com