Smoked Fish Salad With Beans And Dill Mascarpone Recipes

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SMOKED FISH SALAD "MICHELE"



Smoked Fish Salad

Provided by Food Network

Categories     main-dish

Time 30m

Yield 2 servings

Number Of Ingredients 8

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

Steps:

  • Bring some water to a boil and blanch the ginger until tender; drain and dry; set aside.
  • 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.
  • 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.

SMOKED-TROUT AND WHITE BEAN SALAD



Smoked-Trout and White Bean Salad image

Categories     Salad     Bean     Fish     Quick & Easy     Low/No Sugar     Lunch     Trout     Spring     Healthy     Watercress     Lettuce     Gourmet     Sugar Conscious     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 main-course servings

Number Of Ingredients 10

5 tablespoons extra-virgin olive oil
3 tablespoons minced shallot
1/4 teaspoon finely grated fresh lemon zest
2 tablespoons fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon black pepper
1 (15- to 19-ounce) can white beans, rinsed and drained
2 smoked-trout fillets (1/2 pounds total), skinned and flaked
1 bunch watercress (6 ounce), tough stems discarded
1 head Bibb lettuce, torn into bite-size pieces

Steps:

  • Bring oil, shallot, zest, juice, salt, and pepper to a simmer in a 2-quart heavy saucepan and stir in beans. Remove from heat and let stand, uncovered, 10 minutes for beans to absorb flavor.
  • Toss together trout, watercress, lettuce, and bean mixture in a serving bowl.

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