Ingredients

6 ounces (about 2) skinless mackerel filets

1 very small garlic clove

Fine sea salt

3 tablespoons crème fraîche

1 teaspoon chopped fresh dill

1/2 teaspoon prepared horseradish

1/4 teaspoon Champagne vinegar

Pinch of ground toasted caraway seeds (see tips, below)

1/4 cup finely diced cucumber

1/4 cup finely diced cooked beet

1/4 cup finely diced apple

Freshly ground black pepper

Vinaigrette

• 1 head Bibb lettuce
• 3/4 cup seeded, diced cucumber
• 1/2 cup packed parsley leaves
• Pinch of ascorbic acid (optional, see tips, below)
• 1 tablespoon fresh lemon juice
• 1 tablespoon Champagne vinegar
• Fine sea salt and freshly ground black pepper
• 3 tablespoons canola oil
• 2 tablespoons extra-virgin olive oil

• 3 1/2 ounces (about 3 1/2 cups) mixed baby greens (mesclun)
• Salmon roe, for garnish

Description

Editor's Note: The Recipe And Introductory Text Below Are Excerpted From David Bouley, Mario Lohninger, And Melissa Clark's Book East Of Paris:...

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