Smoked Fish with Mustard, Dill and Caper Sauce

• 3/4 cup spicy brown mustard (such as Gulden's)
• 1/2 cup sugar
• 1/3 cup fresh lemon juice
• 1 tablespoon dry mustard
• 3/4 cup vegetable oil
• 3/4 cup drained capers
• 1/2 cup chopped fresh dill
• Ground black pepper
• Butter lettuce leaves
• 4 pounds assorted smoked fish (such as trout, whitefish and salmon)
• Lemon wedges
• Dill sprigs
• 4 1-pound packages sliced Westphalian-style pumpernickel and/or rye bread, halved

1. Mix first 4 ingredients in bowl.
2. Gradually whisk in oil.
3. Mix in capers, chopped dill and generous amount of pepper.
4. (Can be made 3 days ahead.
5. Cover; chill.)
6. Line large platter with lettuce.
7. Arrange smoked fish atop lettuce.
8. Garnish with lemon and dill sprigs.
9. Serve fish with bread and sauce.

brown mustard, sugar, lemon juice, mustard, vegetable oil, capers, dill, ground black pepper, butter, fish, lemon wedges, sprigs, bread

Taken from www.epicurious.com/recipes/food/views/smoked-fish-with-mustard-dill-and-caper-sauce-102631 (may not work)