Ingredients (serves 24)
200g smoked trout (1-2 packets)
100g (1 packet) sesame bark (broken up into shards)*
200ml crème fraiche
1-2 tablespoons wasabi*
- Mix together crème fraiche and wasabi (add more if you like it hot) and place in the fridge to chill.
Lay shards of sesame bark on a serving platter. Fold pieces of smoked trout and place in the middle of each shard (add more or less trout as you like). Spoon a dollop of wasabi crème fraiche on each one and garnish with dill and serve.
*Sesame bark can be found at gourmet food stores alternatively you could toast thin slices of sourdough if you are unable to find this item. You can use smoked salmon for this recipe if preferred.