Smoked Fish Platter with Mustard-Caper Sauce and Fe

Name: Smoked Fish Platter with Mustard-Caper Sauce and Fennel-Cucumber Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup spicy brown mustard (such as Gulden's); 1/4 cup fresh lemon juice; 2 teaspoons dry mustard; 1/2 cup vegetable oil; 4 tablespoons sugar, divided; 3 tablespoons drained capers; 1 1/2 tablespoons minced shallot; 2 fennel bulbs, trimmed (fronds reserved), quartered, cored, thinly sliced crosswise (about 2 cups); 4 medium Persian or Japanese cucumbers, thinly sliced on diagonal (about 2 cups); Butter lettuce; 1 pound assorted smoked fish (such as salmon, trout, whitefish, sturgeon, and black cod); Caper berries; Lemon wedges; Hard-boiled eggs, peeled, sliced (optional)

Servings: persons

1/2 cup spicy brown mustard (such as Gulden's)
1/4 cup fresh lemon juice
2 teaspoons dry mustard
1/2 cup vegetable oil
4 tablespoons sugar, divided
3 tablespoons drained capers
1 1/2 tablespoons minced shallot
2 fennel bulbs, trimmed (fronds reserved), quartered, cored, thinly sliced crosswise (about 2 cups)
4 medium Persian or Japanese cucumbers, thinly sliced on diagonal (about 2 cups)
Butter lettuce
1 pound assorted smoked fish (such as salmon, trout, whitefish, sturgeon, and black cod)
Caper berries
Lemon wedges
Hard-boiled eggs, peeled, sliced (optional)

1
Mix first 3 ingredients in 2-cup glass measuring cup; gradually whisk in oil.
2
Season with pepper.
3
Pour half of mixture into small bowl; mix in 3 tablespoons sugar, capers, and shallot for sauce.
4
Mix 1 tablespoon sugar into remaining mixture.
5
Reserve for dressing salad.
6
Mix sliced fennel and cucumbers in large bowl.
7
Mince enough fennel fronds to measure 3 tablespoons; add to bowl.
8
Season to taste with dressing in measuring cup.
9
Season with salt and pepper.
10
Cover large platter with lettuce leaves.
11
Arrange smoked fish and salad atop lettuce.
12
Garnish with caper berries, lemon wedges, and eggs (if desired).
13
Serve with bread, butter, and Mustard-Caper Sauce.

362

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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 14 ingredients. The key ingredients include: 1/2 cup spicy brown mustard (such as Gulden's), 1/4 cup fresh lemon juice, 2 teaspoons dry mustard, 1/2 cup vegetable oil, and more.

Yes, Smoked Fish Platter with Mustard-Caper Sauce and Fennel-Cucumber 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 Platter with Mustard-Caper Sauce and Fennel-Cucumber Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions