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.
- Prep Time
- 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).