| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
Salads, Appetizers, Seasonings |
6 |
Servings |
INGREDIENTS
| 6 |
oz |
Smoked fish |
| 12 |
sl |
Baguette |
| 1/4 |
c |
Extra-virgin olive oil |
| 2 |
tb |
White wine vinegar |
| 1 |
|
Shallot; finely diced |
| 1/4 |
c |
Chopped dill |
| 1 1/2 |
ts |
Nonpareil capers |
|
|
Salt |
|
|
Freshly ground black pepper |
| 1 |
qt |
Mixed small lettuces cleaned and dried |
|
|
Pickled onions (optional) |
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 Typed for you by Karen
Mintzias
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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