Smoked Fish with Mustard, Dill and Caper Sauce

Smoked Fish with Mustard, Dill and Caper Sauce
Photo by Mark Thomas


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

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


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