Smoked Fish Trio

• 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

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)