Farmers Daughter Herbs

smoked-fish 2 smoked trout fillets, skinned

2 peppered smokled makerel or smoked whitefish

fillets, skinned

2 tbsp. butter, room temperature

1 tsp. lemon juice

3 slices of textured white bread, taosted

1 (3-1/2 oz.) can smoked oysters, drained

Small lettuce leaves of your choice

Lemon slices and Fresh Dill to garnish


Horseradish Sauce

6 tbsp. plain yogurt

4 tsp. prepared horseradish

2 tsp. lemon juice

4 tsp. chopped Fresh Parsley

Black pepper to taste


For the sauce, in a small bowl, mix all ingredients together well. Spoon into small serving dish. Cut trout into pieces; break mackerel or whitefish into pieces. In a small bowl, beat together butter and lemon juice. Using a small cookie cutter, cut 12 shapes from toast; spread with butter mixture and top each with a smoked oyster; arrange on 4 individual plates with fish pieces. Add lettuce leaves and garnish with lemon slices. Serve with sauce.

Makes 4 servings.