Cold Smoked Fish Salad

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. 

Preparation Time: 6 minutes 

INGREDIENTS 

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 

(Optional) seasoned flatbreads or party rye 

PREPARATION 

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.