Recipe courtesy of Michael Lomonaco

Smoked Salmon and Trout with Chive Oil

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  • Level: Easy
  • Yield: 4 to 6 servings
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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


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


  1. Toss the mesclun, or your choice of salad greens in a bowl with the juice of one lemon, plus the 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.
  2. Artfully arrange a dollop of sour cream on each plate and top the sour cream with caviar.
  3. Dust the plate with some chopped fresh chives and serve with country-style pumpernickel bread.


  1. In the bowl of a food processor fitted with a sharp blade, process the vinegar, mustard, honey, shallots, salt and pepper until the shallots are finely chopped. With the processor running, add the oil in a small stream until all the oil has been incorporated and the dressing has achieved a silky, smooth texture. The dressing may be stored, covered, for up to one week in the refrigerator, but should be brought to room temperature before using. Yield: 1 cup;