Smoked Trout and Orange Salad

This is an alternative for those who don't want, or don't have time, to make gefilte fish. From "Adventures in Jewish Cooking" by Jeffrey Nathan. Makes 8 servings.

2 tablespoons fresh orange juice

1 tablespoon fresh lime juice

1 1/2 teaspoons honey

1 1/2 tablespoons chopped fresh cilantro

1/3 cup plus 1 tablespoon extra-virgin olive oil

Kosher salt and fresh-ground pepper to taste

6 skinless and boneless smoked trout fillets, broken into large flakes

4 large seedless oranges, cut into sections

1 small red onion

8 large, cup-shaped radicchio leaves

Pea shoots, cilantro sprigs or celery leaves for garnish

Whisk together orange juice, lime juice and honey in a medium bowl. Add the cilantro and gradually whisk in the oil. Season with salt and pepper. 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 on a plate and fill each cup with the salad. Serve immediately. Garnish with celery leaves, pea shoots or cilantro sprigs.

Note: You can either cut the oranges in half and cut out the sections, or buy them from the produce section already done. Just make sure you have orange juice for the dressing.