Smoked-Fish Pâté Canapés

scallions
3/4 lb smoked fish— cod (or trout)
-boneless & skinless
1/4 lb butter,softened
1/4 lb cream cheese,softened
3 T fresh dill
1 T horseradish
2 T sour cream
Salt
black pepper,Fresh Ground
1 T lemon juice
2 cucumbers
1/2 loaf rye bread
12 radishes dill,for garnish
PREPARATION:
For the pt, chop scallions. Combine the trout, butter, and cream
cheese in the bowl of a food processor and process for a few seconds.
Add the scallions, dill, and horseradish and process until just smooth
with bits of herbs still visible. Briefly pulse in sour cream. Season with
salt, pepper, and 1 tablespoon lemon juice. Refrigerate for at least 4
hours.
Pt can be made a few days ahead. Slice cucumbers into 3/16-inchthick
rounds. Cut radishes into paper-thin slices. Fill a pastry bag fitted
with a 1/2-inch star tip with pt. Pipe generous rosettes on top of each
cucumber slice. Garnish with radish slices and dill.
As an alternative, toast bread and cut into ovals with a pastry cutter
or into rectangles or squares with a knife. Pipe pt onto bread and
garnish with radishes and fresh dill. Put in jelly roll pans or baking
pans, cover well, and refrigerate.
Canaps can be made a few hours ahead.