Smoked Fish With Mustard Dill And Caper Sauce Food

SMOKED FISH WITH MUSTARD, DILL AND CAPER SAUCE

Steps:

• Mix first 4 ingredients in bowl. Gradually whisk in oil. Mix in capers, chopped dill and generous amount of pepper. (Can be made 3 days ahead. Cover; chill.)
• Line large platter with lettuce. Arrange smoked fish atop lettuce. Garnish with lemon and dill sprigs. Serve fish with bread and sauce.

MUSTARD-ROASTED FISH

Steps:

• Preheat the oven to 425 degrees F.
• Line a sheet pan with parchment paper. (You can also use an ovenproof baking dish.) Place the fish fillets skin side down on the sheet pan. Sprinkle generously with salt and pepper.
• Combine the creme fraiche, 2 mustards, shallots, capers, 1 teaspoon salt, and 1/2 teaspoon pepper in a small bowl. Spoon the sauce evenly over the fish fillets, making sure the fish is completely covered. Bake for 10 to 15 minutes, depending on the thickness of the fish, until it's barely done. (The fish will flake easily at the thickest part when it's done.) Be sure not to overcook it! Serve hot or at room temperature with the sauce from the pan spooned over the top.

SALMON TWO WAYS WITH CAPER SAUCE

Steps:

• Preheat the oven to 400 degrees F.
• For the salmon: Season the salmon filets with salt and pepper. In a bowl, mix together the panko, parsley, dill, garlic and 1 tablespoon of the oil until the panko is evenly coated. Coat the salmon with the panko mixture and let sit for a few minutes so the crust sticks.
• Heat the remaining 2 tablespoons of oil in an ovenproof skillet over medium-high heat. Add the salmon and cook until the breadcrumbs are golden, 2 to 3 minutes per side. Transfer the skillet to the oven and cook for 5 minutes. Keep the salmon warm.
• For the salmon hash: Heat the oil in a large skillet over medium heat. Add the potatoes and cook, stirring occasionally, until they start to brown, 4 to 5 minutes. Add the onion and bell pepper and cook until the potatoes are cooked through and the peppers are soft, 10 minutes more. Turn off the heat and stir in the salmon and capers. Season with salt and pepper. Keep the hash warm.
• To make the salad: Toss the bread cubes with 1 tablespoon of the oil on a baking sheet. Spread the bread in a single layer and toast in the oven, stirring once or twice, until crunchy but not too hard, 8 to 10 minutes.
• In a large bowl, whisk together the vinegar, mustard, shallot, remaining 2 tablespoons oil, salt and pepper. Add the cucumber, tomatoes, onion and dill and stir to coat everything in the dressing. Stir in the toasted bread.
• For the sauce: Heat the oil in a small skillet over low heat. Add the shallot and cook until softened, about 2 minutes. Turn off the heat and whisk in the butter 1 piece at a time. Stir in the capers and dill. Squeeze in the lemon juice and season with salt and pepper.
• To plate: Divide the salmon hash among 4 plates and top each with a salmon filet. Spoon the sauce over the salmon. Divide the salad among the plates, placing it on the side of the salmon.

MUSTARD DILL SAUCE - TO SERVE WITH SALMON

Steps:

• Place all the ingredients in a nonreactive mixing bowl and whisk to mix. Taste for seasoning, adding lemon juice, salt, and pepper as necessary. Serve the sauce in a bowl or in individual ramekins, garnished with dill sprigs.

SMOKED HADDOCK & HOLLANDAISE BAKE WITH DILL & CAPER FRIED POTATOES

Steps:

• Put the potatoes in a pan and cover with cold water. Bring to the boil, cover with a lid and cook for 7-8 mins until a knife easily pierces them but they still hold their shape. Drain and leave to steam dry. Meanwhile, heat the butter and oil in a frying pan, and when the butter is sizzling, add the shallots. Fry until soft, about 5 mins, then add the potatoes and fry for about 15 mins until crispy on all sides.
• While the potatoes are cooking, make the hollandaise. Whisk the yolks and cornflour together until smooth. Add the cream and vinegar, and season well. Pour into a small pan, heat very gently, whisking constantly, until the consistency of custard. If the sauce looks like it's splitting, curdling, or getting too hot, add a splash more cream and whisk vigorously - it should become smooth again. Check the seasoning, adding a little more salt or vinegar if it needs it.
• Heat the grill to medium-high. Heat a drizzle more oil in another small, ovenproof frying pan. Add the spinach, season and cook until just wilted. Spread the spinach across the pan and place the haddock fillets on top. Spoon over the hollandaise to cover each fillet. Grill for 10 mins until the fish is flaking and the sauce is browning in patches.
• Scatter the potatoes with the capers, dill and lemon zest. Serve alongside the fish with lemon wedges for squeezing over.

SMOKED SALMON WITH SOUR CREAM-CAPER SAUCE

Steps:

• Mix sour cream, onion, capers, chopped parsley and pepper in medium bowl. Season to taste with salt. (Sauce can be made 1 day ahead. Cover and refrigerate.)
• Place salmon on platter. Arrange bread slices around salmon. Garnish with parsley sprigs and serve with sauce.

SALMON WITH CREAMY DILL SAUCE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil; grease the foil lightly.
• Place salmon fillet with skin side down on foil. Season salmon with lemon-pepper and onion salt; top with onion rings and lemon slices, dot with butter. Fold foil around salmon and seal tightly.
• Bake in preheated oven for 20 minutes. Unseal the foil and turn the oven's broiler on. Continue cooking the salmon under the broiler until the flesh flakes easily with a fork, 8 to 12 minutes.
• While the salmon bakes, stir sour cream, mayonnaise, white wine, capers, chopped onion, caper brine, lemon juice, horseradish, dill weed, garlic salt, and black pepper together in a bowl. Serve with the salmon.

CREAMY DILL SAUCE (FOR SMOKED OR POACHED FISH)

Steps:

• Combine all the ingredients in a small bowl and stir to combine well; if using the sugar, stir a bit longer to ensure it dissolves.
• Put into a pretty crock, top with a dill sprig, and serve alongside your favourite smoked or cold, poached fish.

CREAMY DILL SAUCE WITH MUSTARD & CAPERS

Steps:

• Mix everything together (except the capers) using a wand mixer until well blended. Add capers and stir in with small whisk.
• Allow to sit for an hour or two for the flavors to combine.