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8 small slices (1/4 inch thick) pumpernickel bread
2 tablespoons unsalted butter
2 tablespoons prepared horseradish, with beets or plain
4 ounces smoked trout fillets, pin bones and skin removed, fillets flaked into large pieces
16 small sprigs dill
Cut each slice of bread on the diagonal in half.
Spread one side of each with butter, then with horseradish.
Top each with a piece of smoked trout and a sprig of dill.
Cover with plastic wrap and set aside until ready to serve (up to 2 hours).
Before serving, squeeze lemon juice over tops.