Name: Smoked Trout, Carrots, and Cucumbers
Yield: Serves 4
Cuisine: Italy
Ingredients: 1 tablespoon grated orange zest; 8 smoked trout, filleted, skin and bones carefully removed; Pinch of salt; Fennel fronds or chopped parsley, for garnish; 3 tablespoons fresh lemon juice; 1 tablespoon toasted fennel seed, ground; 2 tablespoons finely chopped pitted niçoise olives; ¼ teaspoon freshly ground pepper; 2 cups thinly sliced English or Japanese cucumbers (Japanese need not be peeled); 2 cups very thinly sliced carrots; ½ cup olive oil; 3 tablespoons fresh orange juice

Preparation info

Serves
4

Difficulty
Easy

Appears in

Back to Square One

By Joyce Goldstein

Published 1992

About

Growing up in New York, I always thought all smoked fish was Jewish, but one day an Italian friend served me a smoked trout salad and I thought I’d better do a little research on smoked fish in Italy. This recipe is from the Veneto, which used to have a very large Jewish population, so maybe my assumption was true after all. In this salad the flavors come together in a most amazing way. If fennel is in season, you can use it in place of the carrots or cucumbers. Soak the carrots in ice wate