Rosh Hashanah

Smoked fish salad with honey and dill. Recipe (Anne Cusack / Los Angeles Times / September 7, 2011)

Smoked fish salad with honey and dill

Total time: 40 minutes

Servings: 8

Note: A tasty and far easier alternative to gefilte fish. May be made up to 24 hours in advance. Smoked trout can be substituted for the mackerel.

1 3/4 pounds smoked mackerel

1/2 cup finely diced sweet onion

1/2 cup finely diced peeled and seeded cucumber

16 walnut halves, chopped

1/2 cup chopped green onion, white and green parts

1/4 cup sliced fresh basil, cut into thin strips

1/2 cup white wine vinegar

1/4 cup plus 2 tablespoons whole-grain Dijon mustard

1/4 cup plus 2 tablespoons extra virgin olive oil

1/4 cup honey

1/3 to 1/2 cup chopped fresh dill

Salt

2-3 small red apples, quartered and thinly sliced

Chives

24 walnut halves, optional, for garnish

1. Combine the salad: In a large bowl, coarsely shred the fish using your fingers, making sure to remove any pin bones. Stir in the onion, cucumber, chopped walnuts, green onion and basil.

2. In a medium bowl, whisk together the vinegar, mustard, olive oil and honey. Whisk in the dill. Taste and season as desired with salt. To the salad mixture, add 5 tablespoons plus 1 teaspoon dressing and mix well. Taste and adjust the seasoning if desired.

3. Line a baking sheet with a piece of parchment paper. Divide the salad into 8 portions, and form each portion into a ball. (The recipe can be prepared up to this point several hours in advance. Cover and chill.)

4. To serve, place a ball on a serving plate, and drizzle 1 to 1½ tablespoons of the remaining dressing around the ball. Garnish the plate with a few slices of apple arranged in a fan-like shape and 3 walnut halves, if using. Garnish the top of each ball with chives. Repeat with the remaining salad balls and serve immediately.

Each serving: 453 calories; 25 grams protein; 20 grams carbohydrates; 2 grams fiber; 31 grams fat; 6 grams saturated fat; 74 mg cholesterol; 14 grams sugar; 356 mg sodium.