Smoked fish salad with dill vinaigrette
6 servings
| Quantity | Ingredient | |
|---|---|---|
| 6 | ounces | Smoked fish |
| 12 | slices | Baguette |
| ¼ | cup | Extra-virgin olive oil |
| 2 | tablespoons | White wine vinegar |
| 1 | \N | Shallot; finely diced |
| ¼ | cup | Chopped dill |
| 1½ | teaspoon | Nonpareil capers |
| \N | \N | Salt |
| \N | \N | Freshly ground black pepper |
| 1 | quart | Mixed small lettuces cleaned and dried |
| \N | \N | Pickled onions (optional) |
This composed salad-appetizer can be made with any kind of smoked fish. I like to include two types - salmon for its color and flavor and any kind that I have smoked or that is fresh-smoked from the market.
Slice the fish very thin. Toast the baguette slices until they are golden and crunchy and brush them lightly with olive oil while they are warm.
Whisk the remaining olive oil into the vinegar in a small bowl. Add the shallot, dill, capers, and season with salt and pepper.
Arrange the fish slices on the toasted baguette croutons. Top each portion with about ½ teaspoon of the vinaigrette.
Toss the remaining vinaigrette with the lettuces and arrange the leaves on a platter. Arrange the croutons on the lettuce leaves and serve immediately, accompanied by pickled onions if desired.
Source: The Herb Companion, August/September 1993 Typed for you by Karen Mintzias