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A Cook's Notes on Dill: Smoked Fish Salad with Dill Vinaigrette

By Carolyn Dille
August/September 1993
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Serves 4 to 6

This composed salad-appetizer can be made with any kind of smoked fish. I like to include two types—salmon for its color and flavor and any other kind that I have smoked or that is fresh-smoked from the market.

• 6 ounces smoked fish
• 12 baguette slices
• 1/4 cup extra-virgin olive oil
• 2 tablespoons white wine vinegar
• 1 shallot, finely diced
• 1/4 cup chopped dill
• 1 1/2 tablespoons nonpareil capers
• Salt and freshly ground black pepper to taste
• 1 quart mixed small lettuces, cleaned and dried
• Pickled onions for garnish (optional)

Slice the fish very thin. Toast the baguette slices until they are golden and crunchy and brush them lightly with olive oil while they are warm.

Whisk the remaining olive oil into the vinegar in a small bowl. Add the shallot, dill, and capers, and season with salt and pepper.

Arrange the fish slices on the toasted baguette croutons. Top each portion with about 1/2 teaspoon of the vinaigrette.

Toss the remaining vinaigrette with the lettuces and arrange the leaves on a platter. Arrange the croutons on the lettuce leaves and serve immediately, accompanied by pickled onions if desired.

For more recipes from A Cook's Notes on Dill, click here.








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