Smoked Fish Salad Michele (Michele Urvater) |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 2 |
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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:
1. Bring some water to a boil and blanch the ginger until tender; drain and dry; set aside.
2. 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.
3. 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.
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