Recipe courtesy of Michele Urvater

Smoked Fish Salad "Michele"

Name: Smoked Fish Salad "Michele"
Prep time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 2 servings
Ingredients: 1 tablespoon very fine julienne of fresh ginger; 3 tablespoons vegetable or nut oil; 1 tablespoon or more fresh lemon juice; 1 teaspoon capers, salt packed and rinsed; 8 ounces curly spinach, stemmed, washed and cut into 1 by 3 inch strips; 1/2 Haas avocado; 1/4 pound smoked sturgeon or smoked sable; 4 ounces smoked Nova Scotia salmon

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Level: Easy
Total: 30 min

Prep: 30 min

Yield: 2 servings

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Ingredients

1 tablespoon very fine julienne of fresh ginger

3 tablespoons vegetable or nut oil

1 tablespoon or more fresh lemon juice

1 teaspoon capers, salt packed and rinsed

8 ounces curly spinach, stemmed, washed and cut into 1 by 3 inch strips

1/2 Haas avocado

1/4 pound smoked sturgeon or smoked sable

4 ounces smoked Nova Scotia salmon

Directions

Bring some water to a boil and blanch the ginger until tender; drain and dry; set aside.
In a mixing bowl combine oil, lemon juice, capers, salt and pepper. Just before serving, toss the spinach with most of the vinaigrette, reserving some for avocadoes. Peel avocado and slice into 3 by 1 inch pieces. Toss avocado with remaining dressing.
Set dressed spinach in the middle of each dinner plate. Place avocado slices in a crown around spinach. Place the pieces of smoked fish, alternating the sable with the salmon, around avocado. Garnish spinach with julienned ginger.