Grilled smoked herring salad (Insalata di aringa grigliata) from Cinnamon and Salt: Ciccheti in Venice: Small Bites From The Lagoon City (page 156) by Emiko Davies

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Notes about this recipe

  • Eat Your Books

    Begin recipe 8 hours ahead.

  • Foodycat on June 08, 2022

    I used Scottish kippers, which don't need to be presoaked like that. I just poached them in water for 10 minutes to cook through. I also didn't add egg because I ran out but if I make it again I would add it. A really delicious, well-balanced salad - the little bites of apple with the warm smoky fish and bitter radicchio are just lovely.

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