Recipe courtesy of Michele Urvater

Smoked Fish Salad "Michele"

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  • Level: Easy
  • Total: 30 min
  • Prep: 30 min
  • Yield: 2 servings
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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


  1. Bring some water to a boil and blanch the ginger until tender; drain and dry; set aside.
  2. 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.
  3. 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.
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