Dinner in Minutes: Flavor billows from Smoked Fish Salad
This smoked fish salad is a light and simple dish for a hot summer night.
I created this quick dinner with thoughts of a major smoked foods trend at this summer's Fancy Food Show.
There are many types of smoked fish available in supermarkets. My favorite for this Smoked Fish Salad is smoked trout. Any type of firm, smoked fish can be used.
Orzo is rice-shape pasta and can be found in the supermarket. It's easy to cook and makes a light salad. Also, the fresh tomato puree added to mayonnaise makes a bright, refreshing sauce for the salad.
Wine columnist Fred Tasker's wine suggestion is a sparkling wine.
Smoked Fish Salad
1 cup sliced onion
1⁄4 cup reduced-fat mayonnaise
2 tablespoons nonfat plain yogurt
4 teaspoons prepared horseradish
1 tablespoon fresh dill, chopped or 1 teaspoon dried dill
3⁄4 pound smoked trout (or any smoked fish)
Salt and freshly ground black pepper, to taste
1⁄4 cup diced dill pickle
Several Romaine lettuce leaves
Bring a pot of water to a boil. Drop the sliced onion into the boiling water. When the water returns to a boil, remove the onion with a slotted spoon and set it aside in a small bowl. Mix the mayonnaise, yogurt, horseradish and dill in a medium-size bowl. If there is any skin on the fish, remove it. Cut the fish into small pieces and add it to the mayonnaise sauce. Stir the mixture with a fork and break up the fish into small flakes. Season with salt and pepper. Add the onion and pickle. Mix well with the fork. Divide the lettuce leaves between two dinner plates and spoon the fish salad on top.
Makes 2 servings
Nutrition information per serving: 513 calories, 22 grams fat (4 grams saturated), 176 milligrams cholesterol, 65 grams protein, 11 grams carbohydrates, 2 grams dietary fiber, 1,036 milligrams sodium
1⁄3 cup orzo
1 medium tomato
1 tablespoon reduced-fat mayonnaise
Salt and freshly ground black pepper, to taste
Bring a medium-size pot of water to a boil. Add the orzo, and cook it for 7 to 8 minutes. The orzo should be cooked through but still firm. Drain the orzo and add it to a medium-size bowl. Cut the tomato in half. Cut one half into 4 pieces, place the pieces in a food processor and puree. Add the mayonnaise and process until it is combined with the tomato. Mix the puree into the drained orzo. Season with salt and pepper. Cut the remaining half of the tomato into wedges. Divide the orzo between two dinner plates and place tomato wedges on the side.
Makes 2 servings.
Nutrition information per serving: 159 calories, 3 grams fat (1 gram saturated), 0 cholesterol, 5 grams protein, 28 grams carbohydrates, 2 grams dietary fiber, 60 milligrams sodium
The same water used to blanch the onion can be used to cook the orzo. Simply remove the onion from the boiling water with a slotted spoon and add the orzo.
Check the fish carefully for bones when cutting it.
Linda Gassenheimer is a food writer for the Miami Herald. Write to her in care of Living, Pittsburgh Tribune-Review, D.L. Clark Building, 503 Martindale St., Pittsburgh, PA, 15212, or email firstname.lastname@example.org.
Show commenting policy
TribLive commenting policy
You are solely responsible for your comments and by using TribLive.com you agree to our Terms of Service.
We moderate comments. Our goal is to provide substantive commentary for a general readership. By screening submissions, we provide a space where readers can share intelligent and informed commentary that enhances the quality of our news and information.
While most comments will be posted if they are on-topic and not abusive, moderating decisions are subjective. We will make them as carefully and consistently as we can. Because of the volume of reader comments, we cannot review individual moderation decisions with readers.
We value thoughtful comments representing a range of views that make their point quickly and politely. We make an effort to protect discussions from repeated comments either by the same reader or different readers.
We follow the same standards for taste as the daily newspaper. A few things we won't tolerate: personal attacks, obscenity, vulgarity, profanity (including expletives and letters followed by dashes), commercial promotion, impersonations, incoherence, proselytizing and SHOUTING. Don't include URLs to Web sites.
We do not edit comments. They are either approved or deleted. We reserve the right to edit a comment that is quoted or excerpted in an article. In this case, we may fix spelling and punctuation.
We welcome strong opinions and criticism of our work, but we don't want comments to become bogged down with discussions of our policies and we will moderate accordingly.
We appreciate it when readers and people quoted in articles or blog posts point out errors of fact or emphasis and will investigate all assertions. But these suggestions should be sent via e-mail. To avoid distracting other readers, we won't publish comments that suggest a correction. Instead, corrections will be made in a blog post or in an article.
- NFL coaches weigh in on Polamalu’s legacy
- Arrests follow South Side fracas
- Spring training breakdown: Pirates 4, Braves 2
- Penguins’ Letang leaves hospital, ‘day-to-day’ with concussion
- Alvarez latest in Pirates’ revolving door at first base
- Oakmont club brings gardening inside at senior facility
- Flash!: ‘Bowling with the Bus’; Dreams of Hope fundraiser
- Income tax’s origin provides spark for Berry’s new thriller
- Shortfalls sabotage promise of union retirees’ pensions
- Michigan State tops Louisville in OT to reach Final Four
- Neutral decor doesn’t have to be noncommittal