Smoked Trout Canapés
Boil the eggs for about 10 minutes, run under cold water, peel and coarsely chop. Peel and finely chop the onion. Heat the butter in a pan and sauté the onion until translucent. Remove from heat and let cool. Finely chop the dill.
Coarsely chop the smoked trout and pickled cucumber and mix with the chopped eggs, dill and sautéd onions. Season with salt and pepper. Spread the mixture onto the bread rounds and garnish each with 1 or 2 leaves of arugula, a small piece of smoked trout and fresh dill.