Smoked Halibut with Fennel-Cucumber

The coast of Denmark stretches for a length of 7300 kilometers (4500 miles). Quite large for such a little country. We do eat a lot of fish.  Maybe not as much as the experts say we should, but with the return of open-face sandwiches, we are getting better at it.  Greenland, once under the rule of Denmark, but now an independent nation, supplies both Denmark and the world with shrimps, salmon and halibut. Halibut used to be the main stay of Greenland but as I said earlier, the whole world gets to enjoy this wonderful fish. Here is a good sandwich that can both be an appetizer and an open-face sandwich.

 

 

 

 

 

 

 

 

 

 

 

Smoked Halibut with Fennel-Cucumber salad

Makes 4

4-8 slices of smoked halibut or smoked salmon

4 slices of buttered white or sour dough bread

Fennel-cucumber salad:

4 tbsp. mustard-caper sauce 

Makes 1½ cups

1 tbsp. fish mustard

2 tbsp. lemon juice

2 tsp. mustard seeds 

1 cup corn oil 

3 tbsp. capers

1 tbsp. finely chopped onion 

salt and freshly ground pepper

½ fennel, cut into very thin slices

½ cucumber, peeled and cut into very thin slices

Garnish: Large capers

To make fish mustard, lemon juice and mustard seeds in a food processor. With machine running, slowly add oil in a thin stream and process until emulsified. Stir in capers and onions.Season with salt and pepper. 

To assemble, place 1-2 slices of smoked halibut/smoked salmon on bread covered with lettuce leaves. Mix fennel and cucumber slices with mustard-caper sauce and place a large spoonful on top of the fish.

Garnish with large capers.

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