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Bon Appétit

Smoked Fish with Fennel and Arugula Salad

By Evan Kleiman

4.4

(6)

Image may contain Plant Food Vegetable and Spinach
Smoked Fish with Fennel and Arugula SaladQuentin Bacon

Recipe information

  • Yield

    Makes 8 servings

Ingredients

1 1/4 pounds thinly sliced smoked fish (such as sable, trout, or whitefish)
2 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
1 fresh fennel bulb, trimmed, halved vertically, cored, sliced paper-thin
2 cups (packed) baby arugula leaves
3 tablespoons chopped fresh chives

Preparation

  1. Overlap fish on one side of platter. Whisk oil and lemon juice in bowl. Season dressing with salt and pepper. Toss half with fennel and half with arugula. Mound both alongside fish. Sprinkle with chives.

TagsSaladSmoked TroutTroutFishSeafoodFennelRoot VegetableVegetableArugulaLeafy GreensStarterMainDinnerLunchDairy FreeGluten FreeNut Free5 Ingredients or FewerQuickEasy30 Minutes or LessNo-CookBon Appétit
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