The preparation

• Peel the onions, cut them in slices. Cut them into quarters. Finely chop the chives.
• In a terrine, whisk the fromage blanc and the cream together. Add the chives, salt, pepper.
• Place 1 slice of each fish on the 4 plates. In the centre lay a generous spoonful of creamy chive sauce. Garnish with onion slices, capers and a lemon quarter.
• Serve with farmhouse bread and blinis.
• Peel the onions, cut them in slices. Cut them into quarters. Finely chop the chives.
• In a terrine, whisk the fromage blanc and the cream together. Add the chives, salt, pepper.
• Place 1 slice of each fish on the 4 plates. In the centre lay a generous spoonful of creamy chive sauce. Garnish with onion slices, capers and a lemon quarter.
• Serve with farmhouse bread and blinis.