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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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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 |
Directions:
1. Make sauce: In a small bowl whisk together sour cream and peppercorns. Sauce may be made 1 day ahead and chilled, covered.
2. Make vinaigrette: In a blender purée chives with oil and salt until smooth. Pour purée through a fine sieve into a bowl, pressing on solids, and discard solids. Chive oil may be made 1 day ahead and chilled, covered. Bring chive oil to room temperature before proceeding. Whisk lemon juice into chive oil and season with pepper.
3. In a bowl toss mesclun with just enough vinaigrette to coat and season with salt and pepper. On each of 6 chilled plates decoratively layer mesclun and mackerel in small mounds and drizzle with some remaining vinaigrette. On each plate decoratively arrange salmon with a dollop of sauce and 1 lemon wedge, and a wedge of mousse and some toasts.
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