Smoked Fish with Mustard, Dill and Caper Sauce

Ingredients

• Dill sprigs
• ¾ cup capers
• 4 1-pound packages sliced Westphalian-style pumpernickel and/or rye bread
• Ground black pepper
• ¾ cup spicy brown mustard (such as Gulden's)
• ¹/₃ cup fresh lemon juice
• 1 tablespoon dry mustard
• + 6 more ingredients
• • Butter lettuce leaves
  • 4 pounds assorted smoked fish (such as trout, whitefish and salmon)
  • ½ cup sugar
  • ¾ cup vegetable oil
  • ½ cup fresh dill
  • Lemon wedges

Mix first 4 ingredients in bowl. Gradually whisk in oil. Mix in capers, chopped dill and generous amount of pepper. (Can be made 3 days ahead. Cover; chill.) Line large platter with lettuce. Arrange smoked fish atop lettuce. Garnish with lemon and dill sprigs. Serve fish with bread and sauce.

View full recipe at Epicurious