Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  pound         mesclun salad greens
   1                    lemon -- juice of
     1/4  cup           mustard shallot vinaigrette -- see recipe
     1/2  pound         thinly sliced smoked salmon
   2                    smoked trout fillets -- skinned and boned
   2      ounces        tiny nonpareil capers -- drained
   1      small         red onion -- finely diced
   4      tablespoons   chili flavored olive oil
   8      ounces        sour cream
   4      ounces        salmon caviar
   4      teaspoons     chopped fresh chives
                        country-style pumpernickel bread

Preparation:

Toss the mesclun, or your choice of salad greens in a bowl with the juice of one lemon, plus the vinaigrette. Divide equally onto plates, mounding the greens in the center. Divide the salmon and trout fillets evenly among the plates, arranging them around the greens. Sprinkle the capers and onion around the fish. Drizzle one teaspoon of chili oil over the fish on each plate. Artfully arrange a dollop of sour cream on each plate and top the sour cream with caviar. Dust the plate with some chopped fresh chives and serve with country-style pumpernickel bread.