Bread Bites with Beets and Trout
Rinse trout fillets and cut into bite-sized pieces. Peel garlic, chop finely, and mix with the lemon juice. Marinate the fish in the mixture, covered, in the refrigerator for about 2 hours.
Rinse the beets and steam about 35 minutes until soft. Remove the skin, let cool, and cut into thin slices. Drizzle with oil and sprinkle with salt and pepper.
Season the fish with salt and pepper.
Cut the bread into 12 pieces and top each piece with a dollop of sour cream. Top with beet slices and trout.
Garnish with cress and serve.