Smoked Fish with Mustard, Dill and Caper Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 30 |
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Ingredients:
3/4 cup spicy brown mustard (such as gulden's) |
1/2 cup sugar |
1/3 cup fresh lemon juice |
1 tablespoon dry mustard |
3/4 cup vegetable oil |
3/4 cup drained capers |
1/2 cup chopped fresh dill |
ground black pepper |
butter lettuce leaves |
4 pounds assorted smoked fish (such as trout, whitefish and salmon) |
lemon wedges |
dill sprigs |
4 1-pound packages sliced westphalian-style pumpernickel and/or rye bread, halved |
Directions:
1. 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.)
2. Line large platter with lettuce. Arrange smoked fish atop lettuce. Garnish with lemon and dill sprigs. Serve fish with bread and sauce.
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