Lionheart Wines
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Trout Tassies (Smoked trout salad on cucumber slices)

Makes: 48 slices


  • 1 cup (4 ½ oz) chopped smoked trout
  • 1/3 cup cream cheese, at room temp
  • 2 tablespoons heavy cream
  • 2 tablespoons finely chopped red onion
  • 2 teaspoons lemon juice
  • 2 teaspoons finely chopped fresh dill
  • 1 teaspoon chopped lemon zest
  • 1 ½ teaspoons horseradish
  • 1/8 teaspoon pepper
  • Kosher salt for seasoning
  • 1 12” English cucumber, cut into 48 ¼” slices, chilled
  • 48 dill sprigs for garnishing


·       Mix the smoked trout, cream cheese, cream, onion, lemon juice, dill, lemon zest, horseradish, and pepper together in a small bowl.  Season to taste with salt.  Refrigerate until partially chilled.

·       To Assemble: Place 1 teaspoon of the trout salad on each cucumber slice and garnish with a dill sprig. 

Do-Ahead tips: The trout salad can be prepared up to 2 days in advance.  The hors d’oeuvres can be assembled up to 1 hour in advance and refrigerated.

Cocktail Food, 50 finger foods with attitude
Pg 47

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