Remove and discard skin from a 4-oz (125-g) smoked trout. Flake enough to measure 1/4 cup (50 mL). Place in a bowl. Chop 1 tbsp (15 mL) roasted red pepper and 1 tsp (5 mL) fresh dill. Add to trout, then stir in 1 tbsp (15 mL) mayonnaise. Dollop onto 6 pumpernickel cocktail rounds. Top with small slices of remaining trout and fresh dill sprigs.