This smoked sablefish canapé is an effortless but elegant addition to any cocktail party. The sablefish mixture comes together in minutes, just enough time to pop a cork and fill your glasses!
¼ cup crème fraîche or sour cream
1 tablespoon prepared horseradish, drained
1 tablespoon freshly squeezed lemon juice
1/2 teaspoon finely grated lemon zest
2 teaspoons whole grain mustard
Salt and freshly ground pepper
6 to 8 ounces smoked sablefish, skin and pin bones removed Available In Our Premium Subscription Box
Thinly sliced chives for garnish
24 toasted baguette slices
Make the Mixture
In a small bowl, combine the crème fraîche, horseradish, lemon juice, lemon zest, and mustard. Season with salt and pepper. Break the sablefish into flakes, checking for any stray pin bones, and gently fold into the dressing. Garnish with chives.
Assemble and Serve
Arrange the toasted baguette slices on a platter and serve the smoked sablefish mixture alongside.
Premium Seafood Subscription Box
Pair it Up
This elegant nibble deserves a wine to match, so pop open a bottle of sparkling prosecco, cava, or champagne and enjoy! You can find stellar examples of each for under $20.
Level It Up
Lean into the simple elegance of this dish by garnishing each toast with a spoonful of caviar. American paddlefish caviar is a budget-friendly option, but if you really want to get fancy, go for osetra.
Change It Up
Fold any leftover sablefish mixture into soft-scrambled eggs and serve with thick slabs of toasted multigrain bread for a killer breakfast.
Lighten It Up
Reduced fat sour cream or yogurt reduces the fat and calorie count, but doesn’t have the same silky texture as crème fraîche or sour cream.