Cold Smoked Fish Salad

Name: Cold Smoked Fish Salad
Prep time: 6 min
Total time: 6 min
Yield: 8
Cuisine: Ashkenazi, Jewish Food
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)

Author:
Jamie Geller
Publish date:
Sep 19, 2017

This recipe was inspired by a similar recipe by English chef Jamie Oliver. His version called for non-kosher shellfish, so this version 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.

6minDuration
6minPrep Time
8Servings

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 a 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.

Recipe courtesy of Quick & Kosher: Recipes from the Bride Who Knew Nothing by Jamie Geller (Feldheim 2007).