Smoked Fish with Mustard, Dill and Caper Sauce

Ingredients

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

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