• Ingredients: 24
  • Serves: 1

Peanut butter–sriracha toast with peanut butter, slice of toast, sliced scallion, fresh cilantro leaves, sriracha, fresh lime juice, flaky sea salt.



  • 2 tbsps. European-style butter , melted, slightly cooled, plus more for bowl
  • 1 tbsp. active dry yeast
  • 3 cups all-purpose flour, plus more for surface
  • 3 tbsps. sugar
  • 1 tsp. kosher salt

Butter block:

  • 12 ounces chilled unsalted European-style butter , cut into pcs.
  • 1/2 cup sugar
  • 1 tsp. kosher salt


  • All-purpose flour
  • 3/4 cup sugar, divided
  • Nonstick vegetable oil spray

Whisk together in medium bowl:

To serve:

  • *Chef Neal Fraser uses Chilean or European Turbot. If neither is available, gray sole or lemon sole can be substituted.
  • **Available at some supermarkets and specialty shops or at earthy.com.

Special equipment:

  • 8 ramekins or aluminum foil muffin cups


  1. Step 1 Spread peanut butter on a slice of toast. Top with sliced scallion, fresh cilantro leaves, and Sriracha.

    For this step you will need