Instructions: PREPARATION: For the pate, 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.

Pate can be made a few days ahead. Slice cucumbers into 3/16-inch-thick rounds. Cut radishes into paper-thin slices. Fill a pastry bag fitted with a 1/2-inch star tip with pate. 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 pate onto bread and garnish with radishes and fresh dill. Put in jelly roll pans or baking pans, cover well, and refrigerate.

Canapes can be made a few hours ahead.

SERVING: Bring back to room temperature, arrange on platters, and serve.

Serves: 20 to 30

NOTES : Savory appetizers on cucumber slices and/or rye bread. This smoked-fish pate is so good youll be tempted to eat it right off your finger. For guests, we suggest either cucumber slices or toast. If you use both, youll get more variety with almost no more work. Arrange them together on one platter and cut the toast into ovals, rectangles, or squares, rather than rounds.

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