Cured Fish Platter with Accompaniments

Name: Cured Fish Platter with Accompaniments
Yield: Serves 4–6
Ingredients: 1 lemon, cut into wedges; ½ cup (4 oz/125 g) crème fraîche; ¼ lb (125 g) cured white anchovies; ¼ lb (125 g) cured sardines; ¼ lb (125 g) sliced smoked wild salmon; ¼ cup (2 oz/60 g) capers, rinsed and drained; 6 slices seedless rye bread; 2 Tbsp unsalted butter, melted

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

Let's Do Brunch

By Brigit Binns

Published 2013

About

Cured fish is found on breakfast tables all across Northern Europe, a tradition that I enthusiastically embrace. It is a great way to put protein in the first menu of the day.

Ingredients

6 slices seedless rye bread
2 Tbsp unsalted butter, melted
¼

Pescatarian
Breakfast

Method

Preheat the oven to 350°F (180°C).

Cut each slice of bread in half on the diagonal. Arrange the halves on a baking sheet and brush with the butter. Bake until golden,