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

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

• 60ml de suco de limão fresco

• 2 teaspoons dry mustard

• 120ml de óleo vegetal

• 4 tablespoons sugar, divided

• 3 tablespoons 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

• Fatias de limão

• 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.

Aviso Legal

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