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

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

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

• 60ml fresh lemon juice

• 2 teaspoons dry mustard

• 120ml vegetable oil

• 4 tablespoons sugar, divided

• 45ml drained capers

• 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

• Lemon wedges

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

How to make Smoked Fish Platter with Mustard-Caper Sauce and Fennel-Cucumber Salad

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.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.