Anna Williams
Hands-On Time
20 Mins
Total Time
20 Mins
Yield
Serves 8

How to Make It

Step 1

Combine the fish, crème fraîche, chives, lemon zest and juice, cayenne pepper, and ¼ teaspoon black pepper in a medium bowl. Cover and refrigerate for up to 2 days.

Step 2

Drizzle the sourdough toasts with the oil and cut into triangles. Spread the fish on the toasts. Sprinkle with chives and serve with the lemon wedges on the side.

You May Like

Ratings & Reviews

/5
Reviews
five_whole_stars