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

• Mostaza marrón picante de 120 ml (como Gulden's)

• 60ml de jugo de limón fresco

• 2 teaspoons dry mustard

• 120ml de aceite vegetal

• 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 475ml )

• 4 medium Persian or Japanese cucumbers, thinly sliced on diagonal (about 2 cups)

• Butter lettuce

• 450g assorted smoked fish (such as salmon, trout, whitefish, sturgeon, and black cod)

• Caper berries

• Cuñas de limón

• Hard-boiled eggs, peeled, sliced (optional)

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.

Mix sliced fennel and cucumbers in large bowl. Mince enough fennel fronds to measure 45ml ; add to bowl. Season to taste with dressing in measuring cup. Season with salt and pepper.

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.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.