Smoked Fish with Lemon, Dill and Mustard Sauce
- 3/4 cup spicy brown mustard (such as Gulden’s)
- 1/2 cup sugar
- 1/3 cup fresh lemon juice
- 1 tablespoon dry mustard
- 3/4 cup vegetable oil
- 3/4 cup drained capers
- 1/2 cup chopped fresh dill
- Ground black pepper
- Butter lettuce leaves
- 4 pounds assorted smoked Alaskan fish (such as King Salmon, Red Salmon and Smoked Halibut)
- Lemon wedges
- Dill sprigs
- 4 1-pound packages sliced Westphalian-style pumpernickel and/or rye bread, halved
Mix the first 4 ingredients in a bowl. Gradually whisk in oil. Mix in capers, chopped dill, and a 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.
- 1 pound asparagus
- 2 large shallots
- 2 lemons
- 1/4 pound sliced Alaskan smoked salmon
- 1/4 pound Alaskan King Crab meat
- 1 pound dried pappardelle or fettuccine
- 3 tablespoons unsalted butter
- 3/4 cup heavy cream
Trim asparagus and diagonally cut into 1/4-inch-thick slices. Finely chop shallots. Finely grate enough lemon zest to measure 1 1/2 teaspoons and squeeze enough juice to measure 3 tablespoons. Cut salmon into 2 x 1/2-inch strips.
Fill a 6-quart pasta pot three fourths full with salted water and bring to a boil for asparagus and pasta. Have ready a bowl of ice and cold water.
Cook asparagus in boiling water until crisp-tender, about 3 minutes, and with a slotted spoon transfer to ice water to stop cooking. Reserve water in a pot over low heat, covered. Drain asparagus and set aside some asparagus tips for garnish.
In a deep 12-inch heavy skillet cook shallots in butter with salt and pepper to taste over moderately low heat, stirring, until softened, about 5 minutes. Stir in cream and zest and simmer, stirring occasionally, until slightly thickened about 10 minutes. Stir in 2 tablespoons lemon juice and remove skillet from heat. Return water in a pot to a boil. Cook pasta in boiling water, stirring occasionally, until al dente and ladle out and reserve 1 cup pasta water. Drain pasta in a colander and add to sauce with asparagus, 1/2 cup pasta water, three fourths salmon, king crab meat, remaining tablespoon lemon juice, and salt and pepper to taste. Heat mixture over low heat, gently tossing (and adding more remaining pasta water as needed if mixture becomes dry), until just heated through.
Serve pasta garnished with reserved asparagus tips and remaining salmon.