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Bon Appétit

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

By Kristine Kidd

3.8

(1)

Image may contain Food Meal Dish Platter Lunch Dinner and Supper
Smoked Fish Platter with Mustard-Caper Sauce and Fennel-Cucumber SaladBrian Leatart

This gorgeous centerpiece dish comes together in three easy steps.

Recipe information

  • Yield

    Makes 6 servings

Ingredients

1. Sauce

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. Salad

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)

3. Assembly

Butter lettuce
1 pound assorted smoked fish (such as salmon, trout, whitefish, sturgeon, and black cod)
Caper berries
Lemon wedges
Hard-boiled eggs, peeled, sliced (optional)

Preparation

    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.

TagsSaladFennelRoot VegetableVegetableCucumberSmoked SalmonSalmonFishSeafoodSmoked TroutTroutLettuceLeafy GreensMainBrunchDinnerDairy FreeEasyQuickNo-CookBon Appétit
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