Steps:
- 1. In a small bowl, whisk together the crème fraîche, Dijon mustard, horseradish, lemon zest, lemon juice, cayenne and a little salt and pepper. Thin the sauce with a few drops more lemon juice or cold water if necessary. 2. Spread 2 tablespoons sauce on each of 6 chilled salad plates. Top with 2 slices smoked sablefish. Garnish each plate with sliced endive and radishes, a few watercress sprigs, a sprinkling of chives and a lemon wedge. Season the raw vegetables with a little fleur de sel or sea salt. Spoon 1 tablespoon wild salmon caviar or trout roe in the center of each salad. Squeeze lemon juice over at the table.
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