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Categories: Appetizers, Fish and shellfish, Salads

Smoked fish salad with honey and dill

Smoked fish salad with honey and dill
Anne Cusack / Los Angeles Times

It doesn't matter whether you were born in Brooklyn or Borneo -- if you're Jewish you'll probably include honey on your shopping list for Rosh Hashanah, the Jewish New Year, which begins this year on the evening of Sept. 28. ... Read more

Total time: 40 minutes | Serves 8
Note: A tasty and far easier alternative to gefilte fish. May be made up to 24 hours in advance. Smoked trout can be substituted for the mackerel.
  • 1 3/4 pounds smoked mackerel
  • 1/2 cup finely diced sweet onion
  • 1/2 cup finely diced peeled and seeded cucumber
  • 16 walnut halves, chopped
  • 1/2 cup chopped green onion, white and green parts
  • 1/4 cup sliced fresh basil, cut into thin strips
  • 1/2 cup white wine vinegar
  • 1/4 cup plus 2 tablespoons whole-grain Dijon mustard
  • 1/4 cup plus 2 tablespoons extra virgin olive oil
  • 1/4 cup honey
  • 1/3 to 1/2 cup chopped fresh dill
  • Salt
  • 2-3 small red apples, quartered and thinly sliced
  • Chives
  • 24 walnut halves, optional, for garnish

Step 1Combine the salad: In a large bowl, coarsely shred the fish using your fingers, making sure to remove any pin bones. Stir in the onion, cucumber, chopped walnuts, green onion and basil.

Step 2In a medium bowl, whisk together the vinegar, mustard, olive oil and honey. Whisk in the dill. Taste and season as desired with salt. To the salad mixture, add 5 tablespoons plus 1 teaspoon dressing and mix well. Taste and adjust the seasoning if desired.

Step 3Line a baking sheet with a piece of parchment paper. Divide the salad into 8 portions, and form each portion into a ball. (The recipe can be prepared up to this point several hours in advance. Cover and chill.)

Step 4To serve, place a ball on a serving plate, and drizzle 1 to 1 1/2 tablespoons of the remaining dressing around the ball. Garnish the plate with a few slices of apple arranged in a fan-like shape and 3 walnut halves, if using. Garnish the top of each ball with chives. Repeat with the remaining salad balls and serve immediately.

Each serving:
453 calories; 25 grams protein; 20 grams carbohydrates; 2 grams fiber; 31 grams fat; 6 grams saturated fat; 74 mg cholesterol; 14 grams sugar; 356 mg sodium.
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