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Smoked Trout and Orange Salad

Contributed by Eileen Goltz

2 tablespoons orange juice (fresh is best)
1 tablespoon lime juice (fresh is best)
1 1/2 teaspoons honey
1 1/2 tablespoons chopped fresh cilantro
1/3 cup olive, plus 1 tablespoon
kosher salt
ground pepper
6 skinless and boneless smoked trout filets, broken into large flakes
4 large seedless oranges, cut into sections or Clementines
1 small red onion
8 leaves cup-shaped radicchio or Bibb lettuce fresh cilantro or celery leaves to garnish

Instructions:

In a bowl whisk together orange juice, lime juice and honey. Add the cilantro and gradually whisk in the oil. Season with salt and pepper to taste. Set dressing aside. In another bowl combine the smoked fish, orange segments and onion. Gently mix in the vinaigrette. Season with salt and pepper. Cover and refrigerate until chilled, 1-4 hours. To serve, place a radicchio cup or Bibb lettuce on a plate and fill each cup with the salad. Serve immediately. Garnish with celery leaves or cilantro sprigs. Serves 8.

>Notes: This is an appetizer that Jeffrey Nathan serves as an alternative to gefilte fish. He says to make this approx. 4 hours before serving.