Split the trout with a fork and mix in the crème fraîche. Cut the cucumber into 12 slices of equal thickness and place each on a cracker. Spread the fish mousse evenly on top and garnish with dill.
Serve cooled if possible.
If desired, place a piece of tomato or red bell pepper on the cracker – looks nice and tastes good Tip: if you don’t like trout, you can use salmon or smoked mackerel Duration of preparation: 15 min