SMOKED TROUT CANAPES
Makes about 36 canapés

1/2 pound smoked trout fillets, picked over and flaked
1/2 cup plain yogurt, drained in a fine sieve for 1 hour
1/4 cup mayonnaise
1 teaspoon fresh lemon juice
1 tablespoon minced fresh dill plus dill sprigs for garnish
1 tablespoon minced onion, patted dry
12 slices of pumpernickel bread, each slice cut decoratively into 2-inch shapes

In a food processor purée the trout, yogurt, mayonnaise, lemon juice, minced dill, onion, and salt and pepper to taste until the mixture is smooth. The trout mixture may be made 1 day in advance and kept covered and chilled. On each piece of bread spread a scant teaspoon of the mixture, mounding it, and garnish each canapés with a dill sprig.