- Smoked Fish and Rice Salad
- (Insalata di Riso e Pesce Affumicato)
For the Concentrated Fish Stock:
2 and 1/4 lb (1 kg) white fish heads, gills and bones removed
1 carrot, chopped
1 celery stick, chopped
1 small onion, chopped
2 tablespoons extra virgin olive oil or l oz (25 grams) butter
6 black peppercorns, lightly crushed
For the Salad:
11 oz (300 grams) long grain rice
1 smoked salmon slice, cut into strips
- 1 smoked swordfish slice, cut into strips
- 4 radishes, sliced
- 1/2 inch (1 cm) piece of fresh horseradish root, chopped
2 tablespoons extra virgin olive oil
1 tablespoon walnut oil
Juice of 1 lemon, strained
Juice of 1 lime, strained
1 tablespoon chopped fresh dill
Salt and pepper
Prepare the Concentrated Fish Stock:
Heat the olive oil or butter in a saucepan.
Add the vegetables and cook over a low heat, stirring occasionally, for about 5 minutes.
Season with salt and add the peppercorns.
Pour in 1 and 3/4 pints (1 liter) warm water, add the fish bones and heads, cover and bring to a boil.
Skim off any residue that may rise to the surface.
Lower the heat and simmer for about 45 minutes until the stock has reduced by half.
Remove from the heat, leave to cool slightly, then strain.
Prepare the Salad:
Bring the fish stock to a boil in a saucepan.
Add the rice and cook for about 20 minutes until tender.
- Drain and leave to cool.
Place the radishes, horseradish, salmon and swordfish into a salad bowl.
Whisk together the olive oil, walnut oil, lemon juice and lime juice in a bowl and season with salt and pepper.
Pour the dressing over the rice salad.
- Toss and sprinkle with the dill.
Store in a cool place (not the refrigerator) until ready to serve. Serves 4.
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