Smoked Fish Platter with Mustard-Caper Sauce and Fennel-Cucumber Salad Recipe | Epicurious

This gorgeous centerpiece dish comes together in three easy steps.

Ingredients

Makes 6 servings

1/2 cup spicy brown mustard (such as Gulden's)

1/4 cup fresh lemon juice

2 teaspoons dry mustard

1/2 cup vegetable oil

4 tablespoons sugar, divided

3 tablespoons drained capers

1 1/2 tablespoons minced shallot

2 fennel bulbs, trimmed (fronds reserved), quartered, cored, thinly sliced crosswise (about 2 cups)

4 medium Persian or Japanese cucumbers, thinly sliced on diagonal (about 2 cups)

Butter lettuce

1磅的熏鱼(如鲑鱼、勇敢t, whitefish, sturgeon, and black cod)

Caper berries

Lemon wedges

Hard-boiled eggs, peeled, sliced (optional)

1. Sauce
Step 1
Mix first 3 ingredients in 2-cup glass measuring cup; gradually whisk in oil. Season with pepper. Pour half of mixture into small bowl; mix in 3 tablespoons sugar, capers, and shallot for sauce. Mix 1 tablespoon sugar into remaining mixture. Reserve for dressing salad.
1. Salad
Step 2
Mix sliced fennel and cucumbers in large bowl. Mince enough fennel fronds to measure 3 tablespoons; add to bowl. Season to taste with dressing in measuring cup. Season with salt and pepper.
1. Assembly
Step 3
Cover large platter with lettuce leaves. Arrange smoked fish and salad atop lettuce. Garnish with caper berries, lemon wedges, and eggs (if desired). Serve with bread, butter, and Mustard-Caper Sauce.

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This dish makes an excellent summer light meal, especially if you add the hard-cooked eggs. The mustard sauce is excellent. I used olive oil instead of vegetable oil, and added some shredded red cabbage since I only had one Persian cucumber. I made this for a party, cutting the recipe in half and using 1/2 # cold-smoked salmon and 4 hard- cooked eggs cut in quarters. The dish was very popular!
- MadelineMorrow
- San Jose, CA
- 7/28/2008