Cold Smoked Fish Salad

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Kosher adaptation of a Cold Smoked Fish Salad inspired by English chef Jamie Oliver. His version called for non-kosher shellfish, so this adaptation is for the kosher connoisseur. Smoked fish is a typical Sunday brunch item in many Jewish circles. This is a welcome change from the traditional fish platter.

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Ingredients

  • 2 pound assorted smoked and salted fish (sable, whitefish, nova and kippered salmon)
  • 1 tablespoon fresh ground horseradish
  • 1 teaspoon coarse black pepper
  • 2 tablespoon lemon juice
  • 1 tablespoon minced fresh dill
  • Seasoned flatbreads or party rye (optional)

Preparation

  1. Cut fish into bite-sized pieces and place in bowl.
  2. Add horseradish, pepper and lemon juice, and toss to mix. Garnish with dill and chill 1 hour before serving. Serve with seasoned flatbreads or party rye, if desired.