2 smoked trout fillets, skinned
2 peppered smokled makerel or smoked whitefish
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
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.