Smoked Fish and Caviar Salad

Ingredients

• 6 ounces creme fraiche
• 1 teaspoon Dijon mustard
• 2 teaspoons grated horseradish
• 1/2 teaspoon grated lemon zest
• 2 teaspoons lemon juice
• Pinch cayenne
• Salt and pepper
• 12 slices smoked sablefish or other cold-smoked fish
• about 6 ounces
• 3 Belgian endives
• trimmed
• in 1-inch diagonal slices
• 6 radishes
• sliced thin
• Small bunch watercress
• 1 tablespoon thinly sliced chives
• 6 lemon wedges
• Fleur de sel or sea salt
• for sprinkling
• 4 ounces wild salmon caviar or trout roe
• about 6 tablespoons.

Instructions

1. In a small bowl, whisk together the creme fraiche, Dijon mustard, horseradish, lemon zest, lemon juice, cayenne and a little salt and pepper.
2. Thin the sauce with a few drops more lemon juice or cold water if necessary.
3. Spread 2 tablespoons sauce on each of 6 chilled salad plates.
4. Top with 2 slices smoked sablefish.
5. Garnish each plate with sliced endive and radishes, a few watercress sprigs, a sprinkling of chives and a lemon wedge.
6. Season the raw vegetables with a little fleur de sel or sea salt.
7. Spoon 1 tablespoon wild salmon caviar or trout roe in the center of each salad.
8. Squeeze lemon juice over at the table.