Smoked Fish and Caviar Salad Recipe

Name: Smoked Fish and Caviar Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 ounces creme fraiche; 1 teaspoon Dijon mustard; 2 teaspoons grated horseradish; 1/2 teaspoon grated lemon zest; 2 teaspoons lemon juice; Pinch cayenne; Salt and pepper; 12 slices smoked sablefish or other cold-smoked fish, about 6 ounces; 3 Belgian endives, trimmed, in 1-inch diagonal slices; 6 radishes, sliced thin; Small bunch watercress; 1 tablespoon thinly sliced chives; 6 lemon wedges; Fleur de sel or sea salt, for sprinkling; 4 ounces wild salmon caviar or trout roe, about 6 tablespoons.

Servings: persons

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

1
In a small bowl, whisk together the creme fraiche, Dijon mustard, horseradish, lemon zest, lemon juice, cayenne and a little salt and pepper.
2
Thin the sauce with a few drops more lemon juice or cold water if necessary.
3
Spread 2 tablespoons sauce on each of 6 chilled salad plates.
4
Top with 2 slices smoked sablefish.
5
Garnish each plate with sliced endive and radishes, a few watercress sprigs, a sprinkling of chives and a lemon wedge.
6
Season the raw vegetables with a little fleur de sel or sea salt.
7
Spoon 1 tablespoon wild salmon caviar or trout roe in the center of each salad.
8
Squeeze lemon juice over at the table.

104

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 6 ounces creme fraiche, 1 teaspoon Dijon mustard, 2 teaspoons grated horseradish, 1/2 teaspoon grated lemon zest, and more.

Yes, Smoked Fish and Caviar Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Smoked Fish and Caviar Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions