Smoked Fish Platter With Mustard Dill And Caper Sauce Recipes
SMOKED FISH PLATTER WITH MUSTARD-CAPER SAUCE AND FENNEL-CUCUMBER SALAD
Provided by Kristine Kidd
Categories Egg Fish Vegetable Breakfast Brunch No-Cook Quick & Easy Bon Appétit Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 17
Steps:
- Sauce
- 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.
- Salad
- Mix sliced fennel and cucumbers in large bowl. Mince enough fennel fronds to measure 3 tablespoons; add to bowl. Season to taste with dressing in measuring cup. Season with salt and pepper.
- Assembly
- 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.
SMOKED FISH PLATTER
Elegant whitefish salad is presented in its skin, nestled beside delicious smoked salmon and garnished with olives, lemon, and dill. Don't be overwhelmed by its lovely appearance: Using store-bought smoked fish allows you a little more time to spend on the presentation.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 16
Steps:
- Remove flesh from fish, leaving skin in one piece, reserving skin. Discard bones. Coarsely chop flesh (you should have about 4 cups). Transfer to a medium bowl. Add celery, onion, and mayonnaise. Mix gently to combine.
- Line a large platter with lettuce. Open reserved skin and place on platter, scale-side down. Mound salad onto one half of skin, using the skin as a template. Fold the remaining half of skin over salad, and gently press to form salad into the shape of the fish. Using scissors, cut top half of skin off, and discard. Using the edge of a spatula, gently score the salad to resemble the bones of the fish.
- Arrange the smoked fish around the whitefish salad. Garnish with salmon roe, caperberries, olives, lemon slices, and herbs. Serve with bread and cream cheese, on the side.
SMOKED FISH WITH MUSTARD, DILL AND CAPER SAUCE
Categories Fish Mustard Appetizer Brunch No-Cook Party Dill Capers Bon Appétit Sugar Conscious Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 30 servings
Number Of Ingredients 13
Steps:
- Mix first 4 ingredients in bowl. Gradually whisk in oil. Mix in capers, chopped dill and generous amount of pepper. (Can be made 3 days ahead. Cover; chill.)
- Line large platter with lettuce. Arrange smoked fish atop lettuce. Garnish with lemon and dill sprigs. Serve fish with bread and sauce.
CREAMY DILL SAUCE WITH MUSTARD & CAPERS
This sauce is especially for hot smoked salmon (Kippers). It is quite piquant and is balanced from the sugar from brining the salmon, creating an explosion of flavor when eaten together. I have made this many times along with the smoked salmon. The reaction was that I should market the fish and the sauce. You could add honey to it and use it for fish but it works best as it was intended.
Provided by DaleB
Categories Sauces
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Mix everything together (except the capers) using a wand mixer until well blended. Add capers and stir in with small whisk.
- Allow to sit for an hour or two for the flavors to combine.
Nutrition Facts : Calories 206.1, Fat 16.4, SaturatedFat 8.3, Cholesterol 25.3, Sodium 166.3, Carbohydrate 17.4, Fiber 7.1, Sugar 2.8, Protein 5
MUSTARD CAPER SAUCE
This warm sauce goes wonderfully well over bratwurst, kielbasa, smoked sausage, grilled salmon, steamed broccoli, or even plain old hot dogs.
Provided by Julesong
Categories Sauces
Time 20m
Yield 1 meal's worth of sauce
Number Of Ingredients 11
Steps:
- In a pan over medium heat, mix together water, bouillon, oil, mustard, honey, wine, lemon juice, green onions, and capers.
- Whisk together well and simmer for 7 to 10 minutes, letting it reduce a bit.
- Mix together the corn starch and cold water, making sure it's not lumpy, and gradually add to the pan while stirring continuously.
- Let everything simmer together for another 5-7 minutes or to desired consistency, then serve immediately.
- Serve over sausages, salmon, or vegetables.
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