2/3 cup vegetable oil
1/4 cup dill vinegar
3 to 4 tablespoons Dijon mustard
2 tablespoons brown sugar
2/3 cup fresh dill, chopped
1/8 teaspoon black pepper (or to taste)
2 pounds assorted smoked fish (such as salmon, white fish or sablefish)
2 lemons, cut into wedges
1 loaf black bread, thinly sliced
Dill sprigs for garnish
Whisk mayonnaise, oil, vinegar, mustard, sugar, chopped dill and black pepper together in mixing bowl until blended. Cover and refrigerate at least 1 hour before serving. Arrange smoked fish on serving platter; Add lemon wedges to platter and garnish with dill sprigs. Transfer sauce into bowl. Serve with black bread.
Makes 4 to 6 as a main meal or 8 to 10 as an appetizer.