Title: Smoked fish salad with dill vinaigrette
 Categories: Salads, Appetizers, Seasonings
      Yield: 6 Servings
 
      6 oz Smoked fish
     12 sl Baguette
    1/4 c  Extra-virgin olive oil
      2 tb White wine vinegar
      1    Shallot; finely diced
    1/4 c  Chopped dill
  1 1/2 ts Nonpareil capers
           Salt
           Freshly ground black pepper
      1 qt Mixed small lettuces
           -- cleaned and dried
           Pickled onions (optional)
 
  This composed salad-appetizer can be made with any kind of smoked
  fish. I like to include two types - salmon for its color and flavor
  and any kind that I have smoked or that is fresh-smoked from the
  market.
  
  Slice the fish very thin.  Toast the baguette slices until they are
  golden and crunchy and brush them lightly with olive oil while they
  are warm.
  
  Whisk the remaining olive oil into the vinegar in a small bowl. Add
  the shallot, dill, capers, and season with salt and pepper.
  
  Arrange the fish slices on the toasted baguette croutons. Top each
  portion with about 1/2 teaspoon of the vinaigrette.
  
  Toss the remaining vinaigrette with the lettuces and arrange the
  leaves on a platter.  Arrange the croutons on the lettuce leaves and
  serve immediately, accompanied by pickled onions if desired.