- 3/4 cup spicy brown mustard (such as Gulden's)
- 1/2 cup sugar
- 1/3 cup fresh lemon juice
- 1 tablespoon dry mustard
- 3/4 cup vegetable oil
- 3/4 cup drained capers
- 1/2 cup chopped fresh dill
- Ground black pepper
- Butter lettuce leaves
- 4 pounds assorted smoked fish (such as trout, whitefish and salmon)
- Lemon wedges
- Dill sprigs
- 4 1-pound packages sliced Westphalian-style pumpernickel and/or rye bread, halved
- 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.