SMOKED FISH WITH FENNEL AND ARUGULA SALAD
Provided by Evan Kleiman
Categories Citrus Fish Herb Onion Appetizer Brunch No-Cook Passover Lunch Trout Fennel Arugula Kosher Bon Appétit Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 8 servings
Number Of Ingredients 6
Steps:
- Overlap fish on one side of platter. Whisk oil and lemon juice in bowl. Season dressing with salt and pepper. Toss half with fennel and half with arugula. Mound both alongside fish. Sprinkle with chives.
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Manar Mostafa
[email protected]This salad was a bit too fishy for my taste. I think I would have liked it better if I had used a milder smoked fish.
naushad Naushadahmad
[email protected]The dressing for this salad is amazing! I could drink it straight. The salad itself is also very good, but I think it would be even better with a little bit of chopped red onion added.
Saqlain Dogar Kala
[email protected]This salad is a great way to use up leftover smoked fish. It's also a good option for a light lunch or dinner.
Bilkisu Nura
[email protected]I love the combination of smoked fish, fennel, and arugula in this salad. It's a great way to lighten up a traditional smoked fish dish.
kandyan
[email protected]This smoked fish salad is a refreshing and delicious summer dish. The fennel and arugula add a nice crunch and peppery flavor, while the lemon-tahini dressing is light and tangy. I will definitely be making this again!