Smoked Fish Trio

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

sour cream, pink, fresh chives, extravirgin olive oil, coarse salt, lemon juice, mackerel, salmon, lemon wedges, trout, some supermarkets, deli counters

Taken from www.epicurious.com/recipes/food/views/smoked-fish-trio-13605 (may not work)

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