Smoked Salmon And Trout With Chive oil

Recipe Ingredients

1/2 lb	227g / 8oz	Mesclun salad greens
		Juice of 1 lemon
1/4 cup	59ml	Mustard Shallot Vinaigrette - see * Note
1/2 lb	227g / 8oz	Thinly-sliced smoked salmon
2		Smoked trout fillets - (3 to 4 oz ea) - skinned and boned
2 oz	56g	Tiny nonpareil capers - drained
1 oz	28g	Red onion - finely diced (small)
4 tablespoons	60ml	Chili flavored olive oil
8 oz	227g	Sour cream
4 oz	113g	Salmon caviar
4 teaspoons	20ml	Chopped fresh chives
		Country-style pumpernickel bread

Recipe Instructions

* Note: See the "Mustard Shallot Vinaigrette" recipe which is included in this collection.

Toss the mesclun, or your choice of salad greens in a bowl with the juice of one lemon, plus the Mustard Shallot Vinaigrette. Divide equally onto plates, mounding the greens in the center. Divide the salmon and trout fillets evenly among the plates, arranging them around the greens. Sprinkle the capers and onion around the fish. Drizzle one teaspoon of chili oil over the fish on each plate.

Artfully arrange a dollop of sour cream on each plate and top the sour cream with caviar.

Dust the plate with some chopped fresh chives and serve with country-style pumpernickel bread.

This recipe yields 4 to 6 servings.

Source:
MICHAEL'S PLACE with Michael Lomonaco - From the TV FOOD NETWORK - (Show # ML-1A20 broadcast 03-16-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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