Ingredients
- 1/4 cup sour cream
- 1 teaspoon pink peppercorns*, crushed
- 1/2 cup coarsely chopped fresh chives (wash and dry before chopping)
- 3 tablespoons extra-virgin olive oil
- 1/8 teaspoon coarse salt
- 1 tablespoon plus 1/2 teaspoon fresh lemon juice, or to taste
- 1 cup loosely packed mesclun (mixed baby greens), rinsed and dried
- 4 ounces peppered smoked mackerel**, cut into twelve 2-inch pieces
- 4 ounces thinly sliced smoked salmon
- 6 lemon wedges
- 6 wedges smoked trout mousse
- about 18 anchovy toasts
- *available at specialty foods shops and some supermarkets
- **available at fish markets and deli counters at many supermarkets
Directions
- In a small bowl whisk together sour cream and peppercorns. Sauce may be made 1 day ahead and chilled, covered.
- In a blender purée chives with oil and salt until smooth. Pour purée through a fine sieve into a bowl, pressing on solids, and discard solids. Chive oil may be made 1 day ahead and chilled, covered. Bring chive oil to room temperature before proceeding. Whisk lemon juice into chive oil and season with pepper.
- In a bowl toss mesclun with just enough vinaigrette to coat and season with salt and pepper. On each of 6 chilled plates decoratively layer mesclun and mackerel in small mounds and drizzle with some remaining vinaigrette. On each plate decoratively arrange salmon with a dollop of sauce and 1 lemon wedge, and a wedge of mousse and some toasts.
