Makes 30 servings.

INGREDIENTS

  • 3/4cup spicy brown mustard (suchas gulden’s)
  • 1/2cup sugar
  • 1/3cup fresh lemon juice
  • 1tablespoon dry mustard
  • 3/4cup vegetable oil
  • 3/4cup drained capers
  • 1/2cup chopped fresh dill
  • ground black pepperbutter lettuce leaves
  • 4pounds assorted smoked fish (such as trout, whitefish and salmon)
  • lemon wedges
  • dill sprigs
  • 41-pound packages sliced westphalian-style pumpernickel and/or rye bread, halved

    DIRECTIONS

    Mix first 4 ingredients in bowl. Gradually whisk in oil. Mix in capers, chopped dill and generous amount of pepper. (Can be made 3 days ahead. Cover; chill.)


    Line large platter with lettuce. Arrange smoked fish atop lettuce. Garnish with lemon and dill sprigs. Serve fish with bread and sauce.