Smoked Sablefish Crostini

Rich smoked sablefish, whipped lemon ricotta and a drizzle of hot honey make these crostini the easiest crowd-pleaser on your holiday table.

Looking for a holiday appetizer that looks impressive but comes together with minimal effort? These crostini are it. Crisp, golden baguette rounds are topped with whipped lemon ricotta, buttery flakes of our cold smoked sablefish and a light drizzle of hot honey. The result is rich, bright, smoky and just a little sweet, all in one bite.

Servings: Makes about 16 crostini

Prep Time: ~15 mins | Cook Time: ~20 mins

Ingredients

• 1 cold smoked sablefish portion (170–200g)
• 1 baguette, sliced into ½ inch rounds
• Olive oil
• 1 cup whole milk ricotta
• 1 tbsp fresh lemon juice
• Zest of ½ lemon, plus extra to finish
• 2–3 tbsp hot honey
• Fresh dill
• Freshly cracked black pepper
• Flaky sea salt, optional

Directions

1. Heat the oven to 400°F / 200°C. Arrange the baguette slices on a baking sheet, brush lightly with olive oil and bake for 7–9 minutes, until crisp and lightly golden.
2. Place the smoked sablefish fillet on an oven-safe skillet or foil-lined baking sheet. With the oven at 400°F, cook on the centre rack for approximately 10 minutes, until the fish flakes easily or reaches an internal temperature of 130°F at its thickest point. Cook for a few additional minutes if needed. Remove the skin and gently flake into bite-sized pieces.
3. Whip the ricotta with the lemon juice and zest until smooth and creamy. Use a food processor, or whisk vigorously by hand for a slightly more rustic texture.
4. Spread each crostini generously with whipped ricotta and top with a generous flake of sablefish. Drizzle very lightly with hot honey, then finish with a small sprig of dill, cracked black pepper and a little lemon zest.

Notes

• Go easy on the hot honey. A little goes a long way, and you want the smoky sablefish to shine.
• Toast the crostini and whip the ricotta a few hours ahead, then assemble just before guests arrive.

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