SMKD FISH w/FENNEL CUKE SAL & MUSTARD SAUCE

By BobD

Ingredients

• FOR ASSEMBLY:
• 6 SERVINGS
• 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
• 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
• 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)

Details

Servings 6

Preparation

Step 1

Sauce

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.

Salad

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.

Assembly

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.