Smoked Fish Trio

Name: Smoked Fish Trio
Ingredients: 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

14 ingredients

10 steps

Ingredients

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

Directions

1

In a small bowl whisk together sour cream and peppercorns.
2

Sauce may be made 1 day ahead and chilled, covered.
3

In a blender puree chives with oil and salt until smooth.
4

Pour puree through a fine sieve into a bowl, pressing on solids, and discard solids.
5

Chive oil may be made 1 day ahead and chilled, covered.
6

Bring chive oil to room temperature before proceeding.
7

Whisk lemon juice into chive oil and season with pepper.
8

In a bowl toss mesclun with just enough vinaigrette to coat and season with salt and pepper.
9

On each of 6 chilled plates decoratively layer mesclun and mackerel in small mounds and drizzle with some remaining vinaigrette.
10

On each plate decoratively arrange salmon with a dollop of sauce and 1 lemon wedge, and a wedge of mousse and some toasts.