smoked bluefish

Mike and I are big fans of a good main dish salad, but we don’t often do them during the winter months. I got an idea in my head, though, after a recent visit to Mercato del Mare, to put together a salad inspired by a dish we had at B&G Oysters last year.

Dinner:  December 15, 2009

The star was a chunk of their gorgeous house-smoked bluefish, skinned and sliced thin on the bias, served on a bed of baby winter greens, with crisp watermelon radishes and tart pickled fennel strewn about. To give the salad a bit more heft, I added some wedges of hard-cooked egg, and I drizzled it all with a dressing made of creme fraiche, fresh lemon juice, freshly grated horseradish, and a blob of grainy mustard. Colorful and surprisingly hearty, this salad was just the what I needed at the end of a long, hectic day.

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