Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

6 oz Smoked fish 1 1/2 ts Nonpareil capers
12 sl Baguette Salt
1/4 c Extra-virgin olive oil Freshly ground black pepper
2 tb White wine vinegar 1 qt Mixed small lettuces
1 Shallot; finely diced -- cleaned and dried
1/4 c Chopped dill Pickled onions (optional)

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

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