Smoked Salmon Plate
At the dumpy, lackluster dive bar I used to work at in D.C., the rest of the staff and I used to crack endless jokes about the bad decisions management made, including what was put on the menu. Something insanely popular in a scummy sports bar like a French dip sandwich? Off the menu. What did they keep around? A smoked salmon plate. I’m sorry, but I seriously question anyone’s sanity who would order such a thing in that kind of establishment. I mean, really? How long do you think that salmon has been sitting half-covered in a leaky refrigerator?
That being said, in the right setting – a good restaurant or, of course, my own kitchen – I love smoked fish.
- 3 oz. smoked salmon, thinly sliced
- 1 c. baby arugula or watercress
- A few slices of onion
- 1 T. capers, chopped
- 1 tsp. Dijon mustard
- 1 tsp. red wine vinegar
- 1 T. olive oil
Whisk together the mustard, capers and vinegar. Slowly whisk in the oil. Season with salt and pepper. Toss the greens in the vinaigrette.
Plate the salmon slices and scatter the onions around the plate. Place the greens in the middle and finish the plate with any leftover vinaigrette.