Smoked Fish Salad With Dill Vinaigrette

Recipe Ingredients

6 oz	170g	Smoked fish
12		Baguette
1/4 cup	59ml	Extra-virgin olive oil
2 tablespoons	30ml	White wine vinegar
1		Shallot - finely diced
1/4 cup	36g / 1.3oz	Chopped dill
1 1/2 teaspoons	7.5ml	Nonpareil capers
		Salt
		Freshly ground black pepper
1		Mixed small lettuces - - cleaned and dried
		Pickled onions - (optional)

Recipe Instructions

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 1/2 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

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