November 2008 Smoked Salmon Citrus Salad Clarissa Hyman
Smoked Salmon Citrus Salad
By: Clarissa Hyman
Clarissa Hyman is a freelance food and travel writer who writes for a wide number of newspapers and magazines. She has written three books: Cucina Siciliana, The Spanish Kitchen and The Jewish Kitchen. She has won several awards including the Glenfiddich Food Writer of the Year in 2002 and 2007.
This is a typically 'freeform' modern Jewish recipe with Mediterranean overtones. Precision, except in baking, is not a word often used in Jewish cooking, so use proportions and amounts of ingredients to suit yourself, your family's taste, your mood etc but do make sure the dressing has a good lemon tang to it.
Smoked salmon torn into strips (use a mild, buttery smoke, not a strong oaky smoked salmon)
Oranges (preferably blood oranges) peeled, all pith and membrane removed and sliced
Red onion, finely sliced
Olives, green or black (optional)
Dressing made with extra-virgin olive oil, quite a lot of lemon juice, salt and pepper
1. Arrange salmon, oranges and onion on a large serving dish.
2. Scatter with torn basil.
3. Drizzle with dressing and toss gently before serving.