Smoked Fish and Caviar Salad

By David Tanis

Total Time
20 minutes
Rating
4(9)
Comments
Read comments

Featured in: City Kitchen: For New Year’s, a Bit Fancy, but All Relaxed

  • or to save this recipe.

  • Subscriber benefit: give recipes to anyone
    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
    Subscribe

  • Print Options

Advertisement

Ingredients

Yield:6 servings
  • 6ounces creme fraiche
  • 1teaspoon Dijon mustard
  • 2teaspoons grated horseradish
  • ½teaspoon grated lemon zest
  • 2teaspoons lemon juice
  • Pinch cayenne
  • Salt and pepper
  • 12slices smoked sablefish or other cold-smoked fish, about 6 ounces
  • 3Belgian endives, trimmed, in 1-inch diagonal slices
  • 6radishes, sliced thin
  • Small bunch watercress
  • 1tablespoon thinly sliced chives
  • 6lemon wedges
  • Fleur de sel or sea salt, for sprinkling
  • 4ounces wild salmon caviar or trout roe, about 6 tablespoons.
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

404 calories; 12 grams fat; 5 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 2 grams polyunsaturated fat; 5 grams carbohydrates; 2 grams dietary fiber; 1 gram sugars; 70 grams protein; 980 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by
Cooking Newsletter illustration

Opt out or contact us anytime. See our Privacy Policy.

Opt out or contact us anytime. See our Privacy Policy.

Preparation

  1. Step 1

    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.

  2. Step 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.

Ratings

4 out of 5
9 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Private Notes

Leave a Private Comment on this recipe and see it here.

Comments

There aren’t any comments yet. Be the first to leave one.
Sharon

This was very good. Could not get the sable or fish roe, but served with it two kinds of smoked salmon, and two kinds of good bread. Lovely delicate first course. "Schmear" of creme fraiche sauce is a nice variation.

Private comments are only visible to you.

Recipe Tags

Advertisement

or to save this recipe.