Colorful appetizers

1.

Wash the lettuce leaves and tear them apart. Brush the bread slices with the fat and cover with the lettuce leaves. Fillet the trout, cut into pieces and cover 4 slices of bread with it.

2.

Whip the cream until stiff, add the horseradish. Cut 2 apricot halves into fine cubes and fold in. Put the cream on the trout. Cut the remaining apricots into wedges. Garnish with apricot wedges and dill flags.