Smoked Salmon and Trout with Chive Oil

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1/2 pound mesclun salad greens

Juice of 1 lemon

1/4 cup mustard shallot vinaigrette (recipe follows)

1/2 pound thinly sliced smoked salmon

2 3 to 4-ounce smoked trout fillets, skinned and boned

2 ounces tiny nonpareil capers, drained

1 small red onion, finely diced (about 1/3 cup)

4 tablespoons chili flavored olive oil

8 ounces sour cream

4 ounces salmon caviar

4 teaspoons chopped fresh chives

Country-style pumpernickel bread

MUSTARD-SHALLOT VINAIGRETTE

1/4 cup champagne vinegar

3 tablespoons Dijon mustard

1 tablespoon clover honey

4 large, peeled shallots, thinly sliced, about 1/4 cup

1/4 teaspoon salt

1/4 teaspoon ground white pepper

3/4 cup extra virgin olive oil