Rating: 2.5 stars
33 Ratings
  • 5 star values: 0
  • 4 star values: 10
  • 3 star values: 9
  • 2 star values: 8
  • 1 star values: 6
  • 33 Ratings
Chris Morocco

Gallery

Credit: Anna Williams

Recipe Summary

hands-on:
20 mins
total:
20 mins
Yield:
Serves 8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

231 calories; fat 12g; saturated fat 5g; cholesterol 35mg; sodium 218mg; protein 12g; carbohydrates 19g; sugars 1g; fiber 1g; iron 1mg; calcium 45mg.
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