Ingredients

2/3 cup  reduced-fat sour cream 1 teaspoon  finely grated lemon zest 2 teaspoons  lemon juice 6   large hard-boiled eggs (see Kitchen Tip), finely chopped 1/4 cup  chopped fresh dill 1 tablespoon  finely chopped red onion 2 teaspoons  finely chopped rinsed capers (optional) 4 ounces  smoked trout, skin removed, shredded 1/3 cup  finely chopped celery 2 teaspoons  finely chopped parsley 1/2 teaspoon  caraway seeds (optional) Pinch of  freshly ground pepper 12 thin slices  whole-wheat bread or rye bread, lightly toasted Tip: Kitchen Tip: To hard-boil eggs: Place eggs in a single layer in a saucepan; cover with water. Bring to a simmer over medium-high heat. Reduce heat to low and cook at the barest simmer for 10 minutes. Remove from heat, pour out hot water and run a constant stream of cold water over the eggs until completely cooled.

Description

Smorgastarta, Recipe

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