Sourdough Party Smoked Trout and Horseradish Cream Rounds

Name: Sourdough Party Smoked Trout and Horseradish Cream Rounds
Prep time: 25 min
Cook time: 12 min
Total time: 37 min
Yield: 24 servings
Cuisine: Scandinavian
Ingredients: 1 loaf (about 12 oz / 340 g) (340 g) sourdough bread, day-old or slightly stale, cut diagonally into ½-inch (1.3 cm) thick slices; 2 tbsp (30 ml) extra-virgin olive oil; to taste fleur de sel or sea salt; to taste freshly cracked black pepper; ¾ cup (180 ml) heavy cream, cold; ½ cup (120 ml) sour cream; 3 tbsp (45 ml) prepared horseradish, drained well, excess liquid squeezed out; 1 tbsp (15 ml) fresh lemon juice; 8 oz (225 g) smoked trout fillet, skin removed, flaked into bite-sized pieces; ¼ cup (15 g) fresh dill fronds, loosely packed; 1 tsp (2 g) lemon zest, finely grated or microplaned (optional); 2 tbsp (20 g) nonpareil capers, drained and patted dry (optional)

From the MyKitchenBank Kitchen

Crispy sourdough rounds topped with tangy horseradish cream, flaky smoked trout, fresh dill, and a hint of lemon. These Scandinavian-inspired canapés are perfect for entertaining—the rounds bake until golden and toasted, then are dressed just before serving to keep them from getting soggy.

Prep: 25 min
Cook: 12 min
Wait: 10 min
Total: 47 min
Makes: 24 rounds (makes 6–8 appetizer servings)

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Ingredients

24 servings

1 loaf (about 12 oz / 340 g) (340 g) sourdough bread, day-old or slightly stale, cut diagonally into ½-inch (1.3 cm) thick slices
2 tbsp (30 ml) extra-virgin olive oil
to taste fleur de sel or sea salt
to taste freshly cracked black pepper
¾ cup (180 ml) heavy cream, cold
½ cup (120 ml) sour cream
3 tbsp (45 ml) prepared horseradish, drained well, excess liquid squeezed out
1 tbsp (15 ml) fresh lemon juice
8 oz (225 g) smoked trout fillet, skin removed, flaked into bite-sized pieces
¼ cup (15 g) fresh dill fronds, loosely packed
1 tsp (2 g) lemon zest, finely grated or microplaned (optional)
2 tbsp (20 g) nonpareil capers, drained and patted dry (optional)

Equipment (6)

Baking sheet (18×13 inches / 45×33 cm)
Serrated bread knife
Small bowl
Whisk
Spoon or small offset spatula
Serving platter

Steps

Before you start

Preheat oven to 400 °F (200 °C)
Have all toppings prepped and chilled before you begin assembling
If baking sourdough ahead, slice and store in an airtight container at room temperature for up to 8 hours

1
Toast bread roundsOven 400°F / 205°C
- Preheat oven to 400 °F (200 °C).
- Arrange sourdough slices on a baking sheet in a single layer.
- Lightly brush both sides with olive oil and season evenly with salt and pepper.
- Bake for 10–12 minutes, flipping halfway through (at the 5–6 minute mark), until golden, crispy, and lightly charred at the edges.
- Remove from oven and let cool on the sheet for 3–5 minutes; they will crisp further as they cool.
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Ready when: Rounds are golden brown, crispy, and sound hollow when tapped
Tip: Stale sourdough will toast more evenly than fresh; if you only have fresh bread, use a 375 °F (190 °C) oven and toast longer to avoid burning the outside before the inside dries.
2
Make horseradish cream
- In a small bowl, whisk together cold heavy cream and sour cream until thickened but still spreadable (do not overwhisk or it will become grainy).
- Fold in the prepared horseradish, lemon juice, salt, and pepper to taste.
- Taste and adjust horseradish strength and lemon brightness to your preference.
- Transfer to a serving bowl and chill until ready to assemble.
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Ready when: Mixture is smooth, creamy, and holds soft peaks when spooned
Tip: If horseradish cream sits more than 10 minutes before serving, it may weep liquid; give it a quick stir just before assembling the rounds.
3
Flake and prep fish topping
- Just before assembly, carefully flake the smoked trout fillet into bite-sized pieces, discarding any small bones or skin bits.
- Arrange the flaked trout on a small plate and keep at hand.
- Have the fresh dill, lemon zest, and capers ready and within reach for quick garnishing.
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Ready when: Fish is flaked and all garnishes are organized and ready
Tip: Smoked trout is delicate; use a fork to gently break it apart rather than chopping, so the pieces stay moist and visually appealing.
4
Assemble and serve
- Working quickly, spread each cooled toast round generously with horseradish cream (about 1 tbsp per round), leaving a thin ⅛-inch border.
- Place a small piece of flaked smoked trout on top of each cream-covered round.
- Garnish with 2–3 dill fronds, a small pinch of lemon zest (if using), and one or two capers per round.
- Arrange on a serving platter and serve immediately while the toast is still warm and crispy.
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Ready when: All 24 rounds are topped, garnished, and arranged on the serving platter
Tip: Assemble these rounds no more than 5 minutes before serving; the horseradish cream will soften the toast if left longer. If you're serving a large crowd, assemble in batches or set up a self-serve station with all components so guests can build their own.

Good to know

Tips

For the creamiest horseradish spread, whip the heavy cream to soft peaks before folding in sour cream and horseradish—this prevents overworking and keeps the texture light.
If you don't have prepared horseradish on hand, you can grate fresh horseradish root (about 2 tbsp), then fold into the cream mixture. Start with less and taste as you go, since fresh root is much more pungent than the jarred version.
Smoked trout is delicate; handle gently when flaking to keep the pieces intact and visually appealing on the rounds.
Set up a small garnish station with extra dill, capers, and lemon zest so guests can customize or you can refresh any rounds that sit longer than ideal.

Make ahead

Sourdough rounds can be toasted up to 8 hours ahead and stored in an airtight container at room temperature. Horseradish cream can be made up to 4 hours ahead and refrigerated; stir well before using. Do not assemble until just before serving.

Storage & reheating

Assembled rounds are best eaten immediately. Leftover toasted rounds (without toppings) will keep in an airtight container at room temperature for 2 days; refresh in a 300 °F (150 °C) oven for 2–3 minutes. Horseradish cream keeps refrigerated for up to 3 days in a covered container. Smoked trout, once flaked, is best used the same day but will keep refrigerated for 1 day.

Substitutions

smoked trout fillet, skin removed → smoked salmon or smoked mackerel. Both have a similar bold, briny flavor; use the same weight. Salmon will be milder; mackerel more assertive. Adjust horseradish intensity accordingly.
prepared horseradish, drained well → wasabi paste or Dijon mustard with a squeeze of fresh ginger. Wasabi will deliver a sharper heat; use sparingly (1–2 tbsp). Mustard with ginger adds warmth and complexity but less pungency. Either will shift the flavor profile away from Scandinavian.
sourdough bread, day-old or slightly stale → rye bread, pumpernickel, or toasted baguette slices. Rye adds earthiness and pairs beautifully with smoked fish and horseradish. Baguette slices will be thinner and more delicate; bake at 375 °F (190 °C) for 8–10 minutes to avoid burning.
fresh dill fronds → fresh chives, tarragon, or parsley. Chives are milder and onion-forward. Tarragon adds anise notes (use less). Parsley is fresh and neutral. None offer dill's characteristic licorice sweetness, but all complement smoked fish.