Seafood was abundant and readily available to early colonists – lobsters and crabs were considered “trash” food and fed to the pigs. Smoking was an ancient method used both in Europe and the New World to preserve fish and meats, and a wide variety of smoked fish was available to the transplanted colonists. Serves 4-6
For the sauce:
3/4 cup (180 ml) mayonnaise
3/4 cup (180 ml) sour cream
1 tablespoons (15 ml) prepared horseradish, or to taste
1 tablespoons (15 ml) chopped capers
1 teaspoons (5 ml) lemon juice
salt and freshly ground pepper to taste
For the fish:
1 lb. (450 g) smoked fish fillets such as trout, salmon, mackerel, or herring, skin and bones removed
lettuce leaves, thinly sliced onion, thinly sliced
radishes, and lemon wedges for garnish
Blend the ingredients for the sauce until thoroughly combined and refrigerate covered until ready to serve.
Arrange the smoked fish fillets on lettuce leaves, garnish with sliced onion, radishes, and lemon wedges. Serve with the horseradish sauce.