Name: Smoked Fish with Mustard, Dill and Caper Sauce
Yield: Makes 30 servings
Ingredients: 3/4 cup spicy brown mustard (such as Gulden's); 1/2 cup sugar; 1/3 cup fresh lemon juice; 1 tablespoon dry mustard; 3/4 cup vegetable oil; 3/4 cup drained capers; 1/2 cup chopped fresh dill; Ground black pepper; Butter lettuce leaves; 4 pounds assorted smoked fish (such as trout, whitefish and salmon); Lemon wedges; Dill sprigs; 4 1-pound packages sliced Westphalian-style pumpernickel and/or rye bread, halved

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Smoked Fish with Mustard, Dill and Caper SauceMark Thomas

Recipe information

Yield
Makes 30 servings

Ingredients

3/4 cup spicy brown mustard (such as Gulden's)

1/2 cup sugar

1/3 cup fresh lemon juice

1 tablespoon dry mustard

3/4 cup vegetable oil

3/4 cup drained capers

1/2 cup chopped fresh dill

Ground black pepper

Butter lettuce leaves

4 pounds assorted smoked fish (such as trout, whitefish and salmon)

Lemon wedges

Dill sprigs

4 1-pound packages sliced Westphalian-style pumpernickel and/or rye bread, halved

Preparation

Step 1
Mix first 4 ingredients in bowl. Gradually whisk in oil. Mix in capers, chopped dill and generous amount of pepper. (Can be made 3 days ahead. Cover; chill.)
Step 2
Line large platter with lettuce. Arrange smoked fish atop lettuce. Garnish with lemon and dill sprigs. Serve fish with bread and sauce.