Smoked Fish Platter with Mustard-Caper Sauce and Fennel-Cucumber Salad

Name: Smoked Fish Platter with Mustard-Caper Sauce and Fennel-Cucumber Salad
Yield: 6 Servings
Ingredients: 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; 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); 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)

By Kristine KiddPhotographer Brian Leatart

July 31, 2007

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Recipe notes