Smoked Fish with Mustard, Dill and Caper Sauce

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

Ingredients

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

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

Comments


Best Wine Deals

See More Deals »






Snooth Media Network