Smoked Fish and Caviar Salad

• 6 ounces creme fraiche
• 1 teaspoon Dijon mustard
• 2 teaspoons grated horseradish
• 1/2 teaspoon grated lemon zest
• 2 teaspoons lemon juice
• Pinch cayenne
• Salt and pepper
• 12 slices smoked sablefish or other cold-smoked fish, about 6 ounces
• 3 Belgian endives, trimmed, in 1-inch diagonal slices
• 6 radishes, sliced thin
• Small bunch watercress
• 1 tablespoon thinly sliced chives
• 6 lemon wedges
• Fleur de sel or sea salt, for sprinkling
• 4 ounces wild salmon caviar or trout roe, about 6 tablespoons.

1. In a small bowl, whisk together the creme fraiche, Dijon mustard, horseradish, lemon zest, lemon juice, cayenne and a little salt and pepper.
2. Thin the sauce with a few drops more lemon juice or cold water if necessary.
3. Spread 2 tablespoons sauce on each of 6 chilled salad plates.
4. Top with 2 slices smoked sablefish.
5. Garnish each plate with sliced endive and radishes, a few watercress sprigs, a sprinkling of chives and a lemon wedge.
6. Season the raw vegetables with a little fleur de sel or sea salt.
7. Spoon 1 tablespoon wild salmon caviar or trout roe in the center of each salad.
8. Squeeze lemon juice over at the table.

creme fraiche, mustard, horseradish, lemon zest, lemon juice, cayenne, salt, sablefish, endives, radishes, watercress, chives, lemon wedges, salt, salmon

Taken from cooking.nytimes.com/recipes/12249 (may not work)