The inspiration for this salad comes from, like most good things, the backyard setting of a whiskey- and jazz-soaked wine bar. This particular one being located in New Orleans, so you can be certain that the food, if anything, pairs well with all manner of drink. But truthfully, who needs anything else when your salad is layered with crisp, sweet apples, spicy and creamy dressing, and flakes of perfectly smoked, moist sable?
Not me. Set me up with a bowl of this stuff, or four, and leave me be.
In terms of food delay, I’m quite sorry. You see, I first had this salad back in February and while I’ve been thinking about recreating it for quite some time, it took me a couple weeks to make it to one of the most wonderful places on Earth, the smoked fish heaven known as Russ & Daughters. To be clear, it’s taken this long not because Russ & Daughters with competing cases of bakery and smoked fish lining the most wonderful store possible is far away, but because once I got started down this smoked fish path, there was going to be no stopping the smoked fish creations. Just the other day I had smoked salmon and potato croquettes with horseradish dipping sauce which begged to be recreated. Imagine, the smoked fish tartines, smoked fish pizzas, smoked fish tacos…
So, this salad has opened the Pandora’s box of smoked fish creations, and I do hope that you love the stuff as much as I do. Because now the floodgates are open. I may very well be one of the first people to go bankrupt because of smoked sable. And don’t forget about the whitefish, lox, tuna…
[Beautiful R&D wax paper, featured above.]
12 oz. smoked sable or whitefish, flaked
1 head butter lettuce, washed and dried
½ sweet apple, cored and thinly sliced
1 small shallot, thinly sliced
¼ cup salt and peppered walnuts, toasted
1 tablespoon prepared horseradish
¼ cup non-fat Greek yogurt
2 tablespoons finely chopped parsley
½ tablespoon apple cider vinegar
Splash of milk, to thin dressing
Freshly ground black pepper (lots)
1. Whisk together all the dressing ingredients, splashing milk in if you desire a looser consistency of dressing. Refrigerate until use.
2. To assemble the salad, lightly toss the lettuce, apple, shallots, and walnuts with ½ the dressing. Divide amongst four serving plates, layering in the smoked sable flakes as you stack the salads. Served with remaining dressing and extra black pepper.