Name: Smoked Fish Trio
Yield: Serves 6
Ingredients: 1/4 cup sour cream; 1 teaspoon pink peppercorns*, crushed; 1/2 cup coarsely chopped fresh chives (wash and dry before chopping); 3 tablespoons extra-virgin olive oil; 1/8 teaspoon coarse salt; 1 tablespoon plus 1/2 teaspoon fresh lemon juice, or to taste; 1 cup loosely packed mesclun (mixed baby greens), rinsed and dried; 4 ounces peppered smoked mackerel**, cut into twelve 2-inch pieces; 4 ounces thinly sliced smoked salmon; 6 lemon wedges; 6 wedges smoked trout mousse; about 18 anchovy toasts; *available at specialty foods shops and some supermarkets; **available at fish markets and deli counters at many supermarkets

Recipe information

Yield
Serves 6

Ingredients

For pink-peppercorn sour cream sauce

1/4 cup sour cream

1 teaspoon pink peppercorns*, crushed

For lemon-chive vinaigrette

1/2 cup coarsely chopped fresh chives (wash and dry before chopping)

3 tablespoons extra-virgin olive oil

1/8 teaspoon coarse salt

1 tablespoon plus 1/2 teaspoon fresh lemon juice, or to taste

1 cup loosely packed mesclun (mixed baby greens), rinsed and dried

4 ounces peppered smoked mackerel**, cut into twelve 2-inch pieces

4 ounces thinly sliced smoked salmon

6 lemon wedges

6 wedges smoked trout mousse

about 18 anchovy toasts

*available at specialty foods shops and some supermarkets

**available at fish markets and deli counters at many supermarkets

Preparation

Make sauce:
Step 1
In a small bowl whisk together sour cream and peppercorns. Sauce may be made 1 day ahead and chilled, covered.
Make vinaigrette:
Step 2
In a blender purée chives with oil and salt until smooth. Pour purée through a fine sieve into a bowl, pressing on solids, and discard solids. Chive oil may be made 1 day ahead and chilled, covered. Bring chive oil to room temperature before proceeding. Whisk lemon juice into chive oil and season with pepper.
Step 3
In a bowl toss mesclun with just enough vinaigrette to coat and season with salt and pepper. On each of 6 chilled plates decoratively layer mesclun and mackerel in small mounds and drizzle with some remaining vinaigrette. On each plate decoratively arrange salmon with a dollop of sauce and 1 lemon wedge, and a wedge of mousse and some toasts.

TagsSour Cream Dairy Chive Herbs & Spices Smoked Salmon Salmon Fish Seafood Smoked Trout Trout Lemon Citrus Fruit Starter Main Nut Free No-Cook Blender Gourmet

Recipe information

Ingredients

For pink-peppercorn sour cream sauce

For lemon-chive vinaigrette

Preparation

Make sauce:

Step 1

Make vinaigrette:

Step 2

Step 3

Recipe notes