Appetizer: United States – Smoked Trout, Apple and Dill Rye Crisps
Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.
Ingredients
U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.
12 rye crisps or thin rye bread rounds, toasted 4 oz (115 g) hot-smoked trout, skin removed and flaked 1 small Granny Smith apple, julienned 1 / 2 cup (120 ml) crème fraîche or full-fat Greek yogurt 1 tsp (5 ml) Dijon mustard 1 tsp (5 ml) lemon zest 2 tsp (10 ml) fresh lemon juice, divided 1 tbsp (15 ml) fresh dill, finely chopped, plus small sprigs for garnish 1 tbsp (15 ml) capers, rinsed and drained 1 tsp (5 ml) extra-virgin olive oil 1 / 4 tsp (1.25 ml) lightly crushed caraway seeds (optional) Sea salt and freshly ground black pepper, to taste
Show original ingredient measurements
12 rye crisps or thin rye bread rounds, toasted 4 oz / 115 g hot-smoked trout, skin removed and flaked 1 small Granny Smith apple, julienned 1 / 2 cup (120 ml) crème fraîche or full-fat Greek yogurt 1 tsp Dijon mustard 1 tsp lemon zest 2 tsp fresh lemon juice, divided 1 tbsp fresh dill, finely chopped, plus small sprigs for garnish 1 tbsp capers, rinsed and drained 1 tsp extra-virgin olive oil 1 / 4 tsp lightly crushed caraway seeds (optional) Sea salt and freshly ground black pepper, to taste
Instructions
U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.
In a small bowl, mix the crème fraîche, Dijon, lemon zest, 1 teaspoon (5 ml) lemon juice, chopped dill, a pinch of salt, and a few grinds of pepper until smooth. Toss the julienned apple with the remaining 1 teaspoon (5 ml) lemon juice to prevent browning; set aside. If using rye bread rounds, toast until crisp. Lightly brush the crisps with olive oil and, if desired, sprinkle with the crushed caraway seeds. Spread a dollop of the dill cream onto each crisp. Top with flaked smoked trout, a few apple matchsticks, and a couple of capers. Finish with a crack of black pepper and a tiny drizzle of olive oil. Garnish with small dill sprigs and serve immediately.
Show original instructions
In a small bowl, mix the crème fraîche, Dijon, lemon zest, 1 teaspoon lemon juice, chopped dill, a pinch of salt, and a few grinds of pepper until smooth. Toss the julienned apple with the remaining 1 teaspoon lemon juice to prevent browning; set aside. If using rye bread rounds, toast until crisp. Lightly brush the crisps with olive oil and, if desired, sprinkle with the crushed caraway seeds. Spread a dollop of the dill cream onto each crisp. Top with flaked smoked trout, a few apple matchsticks, and a couple of capers. Finish with a crack of black pepper and a tiny drizzle of olive oil. Garnish with small dill sprigs and serve immediately.
Per serving | Servings: 4
Generated: 2026-11-05T19:33:34+00:00
*Values are estimates based on USDA data and mathematical calculations. Actual values may vary. Where data are unavailable, those contributions are excluded. Calories, Carbohydrates, Protein, Fat, Saturated fat, Cholesterol, Fiber, Sodium, Potassium, Calcium, Iron, Vitamin A and Vitamin C are known subtotals. Missing contributions are unknown, not zero.