Smoked Trout orange Salad

chia's Note:

This is an appetizer that Jeffrey Nathan serves as an alternative to gefilte fish. Make this 4 hours before serving.

• Total Time: 4 hrs 20 mins
• Prep Time: 20 mins
• Cook Time: 4 hrs

Ingredients:

Servings: 8

• 2 tablespoons fresh orange juice
• 1 tablespoon fresh lime juice
• 1 ½ teaspoons honey
• 1 ½ tablespoons chopped fresh cilantro
• 1⁄3; cup extra virgin olive oil , plus
• 1 tablespoon extra virgin olive oil
• kosher salt
• fresh ground pepper
• 6 skinless and boneless smoked trout fillets , broken into large flakes
• 4 large seedless oranges , cut into sections
• 1 small red onion
• 8 leaves cup-shaped radicchio
• pea shoots or fresh cilantro stems or celery leaves (to garnish)

Directions:

1. Whisk together orange juice, lime juice and honey in a medium bowl.
2. Add the cilantro and gradually whisk in the oil.
3. Season with salt and pepper.
4. Set dressing aside.
5. In another bowl combine the smoked fish, orange segments and onion.
6. Gently mix in the vinaigrette.
7. Season with salt and pepper.
8. Cover and refrigerate until chilled, 1-4 hours.
9. To serve, place a radicchio cup on a plate and fill each cup with the salad.
10. Serve immediately.
11. Garnish with celery leaves, pea shoots or cilantro sprigs.