Smoked Salmon and Trout with Chive Oil

1. 1

   Toss the mesclun, or your choice of salad greens in a bowl with the juice of one lemon, plus the vinaigrette.

2. 2

   Divide equally onto plates, mounding the greens in the center.

3. 3

   Divide the salmon and trout fillets evenly among the plates, arranging them around the greens.

4. 4

   Sprinkle the capers and onion around the fish.

5. 5

   Drizzle one teaspoon of chili oil over the fish on each plate.

6. 6

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

7. 7

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

8. 8

   In the bowl of a food processor fitted with a sharp blade, process the vinegar, mustard, honey, shallots, salt and pepper until the shallots are finely chopped.

9. 9

   With the processor running, add the oil in a small stream until all the oil has been incorporated and the dressing has achieved a silky, smooth texture.

10. 10

    The dressing may be stored, covered, for up to one week in the refrigerator, but should be brought to room temperature before using.

* Per serving · 4 servings · Values may vary.