After Zwack hour(s?) we were ready for some solid sustenance. The opener was a beautifully interpreted course of smoked fish. Smoked fish is a major part of cuisine throughout Eastern Europe. Some might find it to be heavy and traditional, but in this recipe, Dave gave us a lighter and more modern, delightful presentation.
Eastern European “Salade nicoise”
Ingredients
Two different smoked fish (used trout and Alaskan black cod/sable)
Hard boiled egg, sliced
Red radishes sliced thin, preferably by mandolin
Persian cucumbers sliced thin, preferably by mandolin
Finely diced serranos
Fresh dill
Lemon vinaigrette
Technique
Set up (individual serving): Put the two fish on opposite sides of the plate. Then put 2-3 slices of egg on each fish, then 5-7 slices of cucumber, 4-6 slices of radish, sprinkle some of the diced serrano (to taste) over the salad, then some dill sprigs and finally just a spoonful of vinaigrette.
Thanks for coming by! Please visit the overview of our Eastern European Supperclub and make sure to return next week for the next course.
Spicebox Supperclub 
Hi Linda, wanted to thank you for sending out these posts – I love reading them and reliving the marvelous meals!
Hi Diana, thank you! I’m glad you’re reading them 🙂 Believe it or not, the SBSC blog has had almost 1000 views! It’s fun for me to relive the meals, too. See you soon. L