Smoked Fish Platter With Mustard Dill And Caper Sauce Recipes

SMOKED FISH WITH MUSTARD, DILL AND CAPER SAUCE

Smoked Fish with Mustard, Dill and Caper Sauce image

Categories Fish Mustard Appetizer Brunch No-Cook Party Dill Capers Bon Appétit Sugar Conscious Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 30 servings

Number Of Ingredients 13

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

Steps:

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.)
Line large platter with lettuce. Arrange smoked fish atop lettuce. Garnish with lemon and dill sprigs. Serve fish with bread and sauce.

SMOKED SALMON WITH SOUR CREAM-CAPER SAUCE

Smoked Salmon with Sour Cream-Caper Sauce image

Categories Dairy Fish No-Cook Cocktail Party Quick & Easy Buffet Salmon Sour Cream Bon Appétit

Yield Serves 12 to 14

Number Of Ingredients 8

Ingredients

1 16-ounce container sour cream
1/8 cup chopped red onion
1/4 cup drained capers
2 tablespoons chopped fresh Italian parsley
1 teaspoon ground black pepper
1 whole side of pre-sliced smoked salmon (about 2 pounds)
2 16-ounce loaves cocktail rye and/or pumpernickel bread
Fresh Italian parsley sprigs

Steps:

Mix sour cream, onion, capers, chopped parsley and pepper in medium bowl. Season to taste with salt. (Sauce can be made 1 day ahead. Cover and refrigerate.)
Place salmon on platter. Arrange bread slices around salmon. Garnish with parsley sprigs and serve with sauce.

CREAMY DILL SAUCE (FOR SMOKED OR POACHED FISH)

Creamy Dill Sauce (for Smoked or Poached Fish) image

I really like this sauce served with all kinds of smoked fish (salmon and trout immediately come to mind) - it really complements the richness of the fish, without masking the wonderful smoky flavour.

Provided by evelynathens

Categories Sauces

Time 5m

Yield 1 cup

Number Of Ingredients 7

Ingredients

1 cup sour cream
3 tablespoons fresh dill
2 tablespoons Dijon mustard
1 tablespoon fresh lemon juice
1/2 teaspoon sugar (optional)
salt
fresh ground pepper

Steps:

Combine all the ingredients in a small bowl and stir to combine well; if using the sugar, stir a bit longer to ensure it dissolves.
Put into a pretty crock, top with a dill sprig, and serve alongside your favourite smoked or cold, poached fish.

Nutrition Facts : Calories 468, Fat 46.6, SaturatedFat 26.6, Cholesterol 119.6, Sodium 525.7, Carbohydrate 9.4, Fiber 1.1, Sugar 8.7, Protein 6.2

MUSTARD CAPER SAUCE

Mustard Caper Sauce image

This warm sauce goes wonderfully well over bratwurst, kielbasa, smoked sausage, grilled salmon, steamed broccoli, or even plain old hot dogs.

Provided by Julesong

Categories Sauces

Time 20m

Yield 1 meal's worth of sauce

Number Of Ingredients 11

Ingredients

1 cup hot water
1 teaspoon beef bouillon powder or 1 bouillon cube
1/2 teaspoon olive oil
1 tablespoon Dijon mustard
1 teaspoon honey
1/4 cup dry red wine
1 teaspoon lemon juice
2 green onions, chopped
1 teaspoon capers
1 teaspoon cornstarch
3 tablespoons cold water

Steps:

In a pan over medium heat, mix together water, bouillon, oil, mustard, honey, wine, lemon juice, green onions, and capers.
Whisk together well and simmer for 7 to 10 minutes, letting it reduce a bit.
Mix together the corn starch and cold water, making sure it's not lumpy, and gradually add to the pan while stirring continuously.
Let everything simmer together for another 5-7 minutes or to desired consistency, then serve immediately.
Serve over sausages, salmon, or vegetables.

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