8 ounces smoked whitefish or mackerel fillet, broken into pieces
1/2 cup sour cream
1 tablespoon chopped fresh chives, plus more for garnish
3/4 teaspoon finely grated lemon zest
1 tablespoon lemon juice
a pinch cayenne pepper
4 slices sourdough bread, toasted
2 tablespoons olive oil
- Mix together 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.
- Dribble the sourdough toasts with the oil and cut into triangles.
- Spread the fish mixture on the toasts. Sprinkle with chives and serve with the lemon wedges on the side.