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
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.
