Best Smoked Fish And Caviar Salad Recipes

SMOKED FISH AND CAVIAR SALAD

Smoked Fish and Caviar Salad image

Provided by David Tanis

Time 20m

Yield 6 servings

Number Of Ingredients 15

Ingredients

6 ounces creme fraiche
1 teaspoon Dijon mustard
2 teaspoons grated horseradish
1/2 teaspoon grated lemon zest
2 teaspoons lemon juice
Pinch cayenne
Salt and pepper
12 slices smoked sablefish or other cold-smoked fish, about 6 ounces
3 Belgian endives, trimmed, in 1-inch diagonal slices
6 radishes, sliced thin
Small bunch watercress
1 tablespoon thinly sliced chives
6 lemon wedges
Fleur de sel or sea salt, for sprinkling
4 ounces wild salmon caviar or trout roe, about 6 tablespoons.

Steps:

In a small bowl, whisk together the creme fraiche, 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.
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.

Nutrition Facts : @context http, Calories 403, UnsaturatedFat 5 grams, Carbohydrate 4 grams, Fat 12 grams, Fiber 2 grams, Protein 70 grams, SaturatedFat 5 grams, Sodium 989 milligrams, Sugar 1 gram, TransFat 0 grams

SMOKED FISH AND CAVIAR SALAD

SMOKED FISH AND CAVIAR SALAD image

Categories Fish

Yield 6 servings

Number Of Ingredients 15

Ingredients

6 ounces crème fraîche
1 teaspoon Dijon mustard
2 teaspoons grated horseradish
1/2 teaspoon grated lemon zest
2 teaspoons lemon juice
Pinch cayenne
Salt and pepper
12 slices smoked sablefish or other cold-smoked fish, about 6 ounces
3 Belgian endives, trimmed, in 1-inch diagonal slices
6 radishes, sliced thin
Small bunch watercress
1 tablespoon thinly sliced chives
6 lemon wedges
Fleur de sel or sea salt, for sprinkling
4 ounces wild salmon caviar or trout roe, about 6 tablespoons.

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.