Recipe courtesy of Michele Urvater
Smoked Fish Salad "Michele"
- Level: Easy
- Total: 30 min
- Prep: 30 min
- Yield: 2 servings
- Level: Easy
- Total: 30 min
- Prep: 30 min
- 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
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.
