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Cold Smoked Fish Salad

smoked fish salad

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.

  • Duration
  • Prep Time
  • 8Servings


  • 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)


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).