Danny Kim
Hands-On Time
20 Mins
Total Time
20 Mins
Yield
Serves 4

How to Make It

Step 1

Combine the onion and vinegar in a small bowl. Let sit, stirring occasionally, until soft, 13 to 15 minutes.

Step 2

Meanwhile, heat the oil in a large nonstick skillet over medium-high heat. Season the fish with the fennel seeds and ¾ teaspoon each salt and pepper.

Step 3

Cook until opaque throughout, 2 to 3 minutes per side. Transfer to a plate and break into pieces.

Step 4

In a separate bowl, combine the yogurt, horseradish, and capers.

Step 5

Spread the horseradish yogurt on the bread and top with the fish, onion, and dill leaves, dividing evenly.

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Ratings & Reviews

/5
Reviews
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