Smoked Sablefish Toasts with Horseradish Cream

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 a nd freshly ground pepper

• 6 to 8 ounces smoked sablefish, skin and pin bones removed 

• Thinly sliced chives for garnish

• 24  toasted baguette slices

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.

Arrange the toasted baguette slices on a platter and serve the smoked sablefish mixture alongside.

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.

Lean into the simple elegance of this dish by garnishing each toast with a spoonful of caviar. American paddlefish caviar and salmon roe are budget-friendly options, but if you really want to get fancy, go for osetra.

Fold any leftover sablefish mixture into soft-scrambled eggs and serve with thick slabs of toasted multigrain bread for a killer breakfast.

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.