Smoked Trout and Orange Salad
Email This Recipe Print Recipe Contributed by Eileen Goltz

Ingredients 2 tablespoons orange juice (fresh is best) 1 tablespoon lime juice (fresh is best) 1 1/2 teaspoons honey 1 1/2 tablespoons chopped fresh cilantro 1/3 cup olive, plus 1 tablespoon kosher salt ground pepper 6 skinless and boneless smoked trout filets, broken into large flakes 4 large seedless oranges, cut into sections or Clementines 1 small red onion 8 leaves cup-shaped radicchio or Bibb lettuce fresh cilantro or celery leaves to garnish

Instructions

In a bowl whisk together orange juice, lime juice and honey. Add the cilantro and gradually whisk in the oil. Season with salt and pepper to taste. Set dressing aside. In another bowl combine the smoked fish, orange segments and onion. Gently mix in the vinaigrette. Season with salt and pepper. Cover and refrigerate until chilled, 1-4 hours. To serve, place a radicchio cup or Bibb lettuce on a plate and fill each cup with the salad. Serve immediately. Garnish with celery leaves or cilantro sprigs. Serves 8.

Serving Size

Serves 8

Notes

This is an appetizer that Jeffrey Nathan serves as an alternative to gefilte fish. He says to make this approx. 4 hours before serving.

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About OUKosher Recipes

Please note that we are posting recipes on www.oukosher.org as a public service.

The recipes arrive from a variety of sources. We cannot guarantee that all the ingredients are available with OU certification, and the cook must investigate whether the ingredients can be purchased with acceptable supervision. In the absence of Kosher sources, some substitution of ingredients may be necessary. If you have a question about the availability of a Kosher ingredient, please e-mail the Webbe Rebbe at kosherq@ou.org .