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Smoked Salmon And Trout With Chive Oil


Course : Salmon
Source:
Serves: 4
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Ingredients:


1/2 pound mesclun salad greens

1 medium lemon -- juice of

1/4 cup mustard shallot vinaigrette -- see recipe

1/2 pound thinly sliced smoked salmon

2 fillets smoked trout fillets -- skinned and boned

2 ounces tiny nonpareil capers -- drained

1 small red onion -- finely diced

4 tablespoons chili flavored olive oil

8 ounces sour cream

4 ounces salmon caviar

4 teaspoons chopped fresh chives

1 loaf country-style pumpernickel bread
 

Preparation / Directions:


Toss the mesclun, or your choice of salad greens in a bowl with the juice of one lemon, plus the vinaigrette. Divide equally onto plates, mounding the greens in the center. Divide the salmon and trout fillets evenly among the plates, arranging them around the greens. Sprinkle the capers and onion around the fish. Drizzle one teaspoon of chili oil over the fish on each plate. Artfully arrange a dollop of sour cream on each plate and top the sour cream with caviar. Dust the plate with some chopped fresh chives and serve with country-style pumpernickel bread.

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