Ingredients

Serves 6

　　

For pink-peppercorn sour cream sauce

1/4 cup sour cream

　　1 teaspoon pink peppercorns*, crushed

　　

For lemon-chive vinaigrette

1/2 cup coarsely chopped fresh chives (wash and dry before chopping)

　　3 tablespoons extra-virgin olive oil

　　1/8 teaspoon coarse salt

　　1 tablespoon plus 1/2 teaspoon fresh lemon juice, or to taste

　　1 cup loosely packed mesclun (mixed baby greens), rinsed and dried

　　4 ounces peppered smoked mackerel**, cut into twelve 2-inch pieces

　　4 ounces thinly sliced smoked salmon

　　6 lemon wedges

　　6 wedges smoked trout mousse

　　about 18 anchovy toasts

　　*available at specialty foods shops and some supermarkets

　　**available at fish markets and deli counters at many supermarkets

　　

Make sauce:

Step 1

In a small bowl whisk together sour cream and peppercorns. Sauce may be made 1 day ahead and chilled, covered.

　　

Make vinaigrette:

Step 2

In a blender purée chives with oil and salt until smooth. Pour purée through a fine sieve into a bowl, pressing on solids, and discard solids. Chive oil may be made 1 day ahead and chilled, covered. Bring chive oil to room temperature before proceeding. Whisk lemon juice into chive oil and season with pepper.

　　

Step 3

In a bowl toss mesclun with just enough vinaigrette to coat and season with salt and pepper. On each of 6 chilled plates decoratively layer mesclun and mackerel in small mounds and drizzle with some remaining vinaigrette. On each plate decoratively arrange salmon with a dollop of sauce and 1 lemon wedge, and a wedge of mousse and some toasts.