Smoked Fish Platter with Mustard-Caper Sauce and Fennel-Cucumber Salad
An elegant seafood platter featuring assorted smoked fish served alongside a tangy mustard-caper sauce and refreshing fennel-cucumber salad. Perfect for entertaining or a special meal.
Ingredients
- •½ cup spicy brown mustard
- •2 teaspoons dry mustard
- •½ cup vegetable oil
- •4 tablespoons sugar, divided
- •3 tablespoons drained capers
- •1½ tablespoons minced shallot
- •2 bulbs fennel bulbs
- •4 medium Persian or Japanese cucumbers
- •1 head Butter lettuce
- •1 pound assorted smoked fish
- •¼ cup Caper berries
- •2 whole Lemon wedges
- •4 whole Hard-boiled eggs
- •peeled
- •sliced (optional)
Cooking Instructions
- 1.
Mix first 3 ingredients in 2-cup glass measuring cup; gradually whisk in oil. Season with pepper. Pour half of mixture into small bowl; mix in 3 tablespoons sugar, capers, and shallot for sauce. Mix 1 tablespoon sugar into remaining mixture. Reserve for dressing salad.
10 min
- 2.
Mix sliced fennel and cucumbers in large bowl. Mince enough fennel fronds to measure 3 tablespoons; add to bowl. Season to taste with dressing in measuring cup. Season with salt and pepper.
15 min
- 3.
Cover large platter with lettuce leaves. Arrange smoked fish and salad atop lettuce. Garnish with caper berries, lemon wedges, and eggs (if desired). Serve with bread, butter, and Mustard-Caper Sauce.
10 min
