Anna Williams
Hands-On Time
20 Mins
Total Time
20 Mins
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.

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