Recipe for Smoked Salmon and Trout with Chive Oil 
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Yield:
4
Ingredients:
Amount Ingredient
1/2 lb Mesclun salad greens
Juice of 1 lemon
1/4 cup Mustard Shallot Vinaigrette see * Note
1/2 lb Thinly-sliced smoked salmon
2 x Smoked trout fillets - (3 to 4 oz ea) skinned and boned
2 oz Tiny nonpareil capers drained
1 sm Red onion finely diced
4 tbl Chili flavored olive oil
8 oz Sour cream
4 oz Salmon caviar
4 tsp Chopped fresh chives
Instructions:
Instructions: Toss the mesclun, or your choice of salad greens in a bowl with the juice of one lemon, plus the Mustard Shallot Vinaigrette. Divide equally onto plates, mounding the greens in the center. Divide the salmon and trout fillets evenly among the plates, arranging them around the greens. Sprinkle the capers and onion around the fish. Drizzle one teaspoon of chili oil over the fish on each plate.

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

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

This recipe yields 4 to 6 servings.

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