Ingredients for Smoked Fish Platter with Mustard-Caper Sauce and Fennel-Cucumber Salad

• 120ml spicy brown mustard (such as Gulden's)

• 60ml di succo di limone fresco

• 2 teaspoons dry mustard

• 120ml di olio vegetale

• 4 tablespoons sugar, divided

• 3 cucchiai di capperi sgocciolati

• 1 1/2 tablespoons minced shallot

• 2 fennel bulbs, trimmed (fronds reserved), quartered, cored, thinly sliced crosswise (about 475ml )

• 4 medium Persian or Japanese cucumbers, thinly sliced on diagonal (about 2 cups)

• Butter lettuce

• 450g assorted smoked fish (such as salmon, trout, whitefish, sturgeon, and black cod)

• Caper berries

• Spicchi di limone

• Hard-boiled eggs, peeled, sliced (optional)

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.

Mix sliced fennel and cucumbers in large bowl. Mince enough fennel fronds to measure 45ml ; add to bowl. Season to taste with dressing in measuring cup. Season with salt and pepper.

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.

Avvertenza

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