This recipe is a no-brainer. With only two main ingredients, it’s put together in a flash.It was inspired by one of the most popular canapés at the Café I work at. Believe me; it is popular for a reason. With a hint of lemon and dill, the flavor from the smoked trout is subtle and not too overpowering. Just delicious. Put it on some baguette and you’re set for Sunday brunch.

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