Smoked Fish Trio
Serves: 4
Leola Gaylord
1 January 1970
Based on User reviews:
48
Spice
69
Sweetness
43
Sourness
42
mins
Prep time (avg)
7.3
Difficulty
Ingredients:
Directions:
1
Make sauce: In a small bowl whisk together sour cream and peppercorns
2
Sauce may be made 1 day ahead and chilled, covered
3
In a small bowl whisk together sour cream and peppercorns
4
Sauce may be made 1 day ahead and chilled, covered
5
Make vinaigrette: In a blender purée chives with oil and salt until smooth
6
Pour purée through a fine sieve into a bowl, pressing on solids, and discard solids
7
Chive oil may be made 1 day ahead and chilled, covered
8
Bring chive oil to room temperature before proceeding
9
Whisk lemon juice into chive oil and season with pepper
10
In a blender purée chives with oil and salt until smooth
11
Pour purée through a fine sieve into a bowl, pressing on solids, and discard solids
12
Chive oil may be made 1 day ahead and chilled, covered
13
Bring chive oil to room temperature before proceeding
14
Whisk lemon juice into chive oil and season with pepper
15
In a bowl toss mesclun with just enough vinaigrette to coat and season with salt and pepper
16
On each of 6 chilled plates decoratively layer mesclun and mackerel in small mounds and drizzle with some remaining vinaigrette
17
On each plate decoratively arrange salmon with a dollop of sauce and 1 lemon wedge, and a wedge of mousse and some toasts
18
In a bowl toss mesclun with just enough vinaigrette to coat and season with salt and pepper
19
On each of 6 chilled plates decoratively layer mesclun and mackerel in small mounds and drizzle with some remaining vinaigrette
20
On each plate decoratively arrange salmon with a dollop of sauce and 1 lemon wedge, and a wedge of mousse and some toasts