Recipe information
Yield
6 Servings
Ingredients
Sauce
1
/2 cup spicy brown mustard (such as Gulden's)
1
/4 cup fresh lemon juice
2
teaspoons dry mustard
1
/2 cup vegetable oil
4
tablespoons sugar, divided
3
tablespoons drained capers
1
1/2 tablespoons minced shallot
Salad
2
fennel bulbs, trimmed (fronds reserved), quartered, cored, thinly sliced crosswise (about 2 cups)
4
medium Persian or Japanese cucumbers, thinly sliced on diagonal (about 2 cups)
Assembly
Butter Lettuce
1
pound assorted smoked fish (such as salmon, trout, whitefish, sturgeon, and black cod)
Caper berries
Lemon wedges
Hard-boiled eggs, peeled, sliced (optional)
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Preparation
Sauce
Step 1
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
Step 2
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
Step 3
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.