Spring Snap Pea and Radish Canapés with King Oscar Sardines

Name: Spring Snap Pea and Radish Canapés with King Oscar Sardines
Ingredients: 1/2 cup softened butter (1 stick); 1 2 oz can of King Oscar anchovy fillets, drained; 1 lemon, zested, then cut into wedges; 1 fresh French baguette, sliced diagonally into 1/2-inch thick slices (you should get about 16); 2-4 red radishes, thinly sliced (preferably with a mandolin on the thinnest setting); 1/4 cup peas; 2 TBSP freshly chopped dill; Freshly squeezed lemon juice; 1 can of King Oscar brisling sardines in Extra Virgin Olive Oil; two layer or cross-pack. (*See notes.)