Smoked Salmon And Trout With Chive Oil
Serves: 6
Irma Bergnaum
1 January 1970
Based on User reviews:
51
Spice
53
Sweetness
50
Sourness
42
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
230 g
Sour Cream4 tsps
Chives (chopped fresh)1 cup
Champagne Vinegar3 tbsps
Dijon Mustard1 tbsp
Clover Honey1 tsp
Salt1 tsp
Ground White Pepper3 cup
Virgin Olive Oil (extra)Directions:
1
Toss the mesclun, or your choice of salad greens in a bowl with the juice of one lemon, plus the vinaigrette
2
Divide equally onto plates, mounding the greens in the center
3
Divide the salmon and trout fillets evenly among the plates, arranging them around the greens
4
Sprinkle the capers and onion around the fish
5
Drizzle one teaspoon of chili oil over the fish on each plate
6
Artfully arrange a dollop of sour cream on each plate and top the sour cream with caviar
7
Dust the plate with some chopped fresh chives and serve with country-style pumpernickel bread
8
In the bowl of a food processor fitted with a sharp blade, process the vinegar, mustard, honey, shallots, salt and pepper until the shallots are finely chopped
9
With the processor running, add the oil in a small stream until all the oil has been incorporated and the dressing has achieved a silky, smooth texture
10
The dressing may be stored, covered, for up to one week in the refrigerator, but should be brought to room temperature before using
11
Yield: 1 cup;