This smoked sablefish canapé is an effortless but elegant addition to any cocktail party. The horseradish cream 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
- Thinly sliced chives for garnish
- 24 toasted baguette slices
MAKE THE HORSERADISH CREAM
In a small bowl, combine the crème fraîche, horseradish, lemon juice, lemon zest, and mustard. Season with salt and pepper.
ASSEMBLE THE TOASTS
Arrange the toasted baguette slices on a platter and dollop small spoonfuls of the horseradish cream on top. Break the sablefish into flakes, checking for any stray pin bones, and divide between the baguette slices. Garnish with chives and serve.
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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 and horseradish cream 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.
Know Your Cook
Culinary Director Grace Parisi is a cook, writer and cookbook author. Formerly the Senior Test Kitchen Editor at Food & Wine Magazine and Executive Food Director at TimeInc Books, her work has appeared in Cooking Light, Health, O Magazine, Epicurious, Fitness, Today, Serious Eats, Martha Stewart, and many more. She’s the author of more than 6 books, among them The Portlandia Cookbook and Get Saucy, which was nominated for a James Beard award for Best Single Subject Cookbook.