| 4 |
oz smoked trout, tuna,
herring, or mackerel |
| |
|
| 3 |
fl oz whole milk, optional |
| |
|
| 2 |
cup water, optional |
| |
|
| 2 2/3 |
tbsp extra-virgin olive
oil |
|
|
| 1 |
ea lemon, juiced |
| |
|
| 1 |
pinch freshly ground
black pepper |
| |
|
| 4 |
oz radicchio, red, or
other bitter greens |
|
|
|
1. If the fish fillets are excessively smoky, place in a bowl with the
milk and water for 20 minutes. Drain them, rinse, and pat dry. Cut the
fillets into 1/4-inch dice and toss with the oil, lemon juice, and black
pepper.
2. Wash, drain, and finely shred the radicchio. Toss with the fish cubes
and sprinkle with pepper. Let stand at room temperature 10 to 20 minutes
before serving.
From:
Paula Wolfert's Mediterranean Grains and
Greens
|
