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
- In a small bowl whisk together sour cream and peppercorns.
- Sauce may be made 1 day ahead and chilled, covered.
- In a blender puree chives with oil and salt until smooth.
- Pour puree 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.
- 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.
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)