Perfect in spring, the Smoked Herring with Oranges and Olives salad is an ancient recipe of Palermo origins that has undergone many variations over time.
Few and simple ingredients turn the Smoked Herring with oranges and olives into an appetizer or main course, perfect even for those on a diet. You can substitute the green olives with black or Taggiasca olives to add even more contrast.
You can also add some fennel sliced thinly and then, once seasoned with salt, pepper, and olive oil, bring the Smoked Herring with Oranges and Olives salad to the table, maybe with some bread croutons so those who want can eat it like a bruschetta.
Below, I leave you other ideas for perfect spring appetizers ready in no time, and then we’ll immediately go under the photo to discover how to prepare this Smoked Herring with Oranges and Olives Salad!!
- Difficulty: Very Easy
- Cost: Inexpensive
- Rest time: 2 Hours
- Preparation time: 15 Minutes
- Portions: 4 people
- Cooking methods: No Cooking
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 361.13 (Kcal)
- Carbohydrates 9.77 (g) of which sugars 9.10 (g)
- Proteins 26.07 (g)
- Fat 23.44 (g) of which saturated 5.37 (g)of which unsaturated 9.87 (g)
- Fibers 1.43 (g)
- Sodium 1,402.19 (mg)
Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 14 oz smoked herring
- as needed milk (to desalinate the herring)
- 2 Tarocco oranges
- 2 oz pitted olives (green, black, or Taggiasca)
- 1 onion (small or 2 spring onions)
- 2 pinches salt
- as needed black pepper (freshly ground)
- 2 tablespoons extra virgin olive oil
Preparation of Smoked Herring with Oranges and Olives
Place the Smoked Herring fillets in a baking dish and cover them with milk.
Let them rest in the refrigerator for 2 hours so that the fillets lose the excess salt, becoming much tastier.
When the herring is desalinated, remove it from the milk, press and dry it with kitchen paper.
Cut it into slices or cubes as preferred.
Peel the oranges live, removing the white part and extracting the segments, eliminating the seeds.
Try to be precise in cutting to obtain orange slices that are not too thin.
Slice the onion or spring onion according to your taste.
In a deep serving dish, arrange the fillets, oranges, sliced onion, and olives (green, black, or Taggiasca) and season with salt, pepper, and extra virgin olive oil.
If you prepare it a few hours in advance, let it rest in the refrigerator, and it will be much tastier.
Variants and Tips for Smoked Herring with Oranges and Olives
You can use your preferred olives, in the original Palermo version, it includes black olives.
You can enhance the orange and olive salad also with finely sliced fennel using a mandoline.
If you prefer, you can cut everything into chunks instead of slices, then place them on a hot bruschetta or a piece of toasted bread.
You can serve the smoked herring and orange salad also with a yogurt sauce.
This salad can be kept in the refrigerator for 2 days, tightly sealed in an airtight container.
Other Recipes
If you want to see other types of recipes, you can return to HOME.
FAQ (Questions and Answers)
Why soak smoked herring?
Simply because the fillets are very dry and salty, so they need to rehydrate and lose some of their saltiness, which would otherwise be too salty and dry on the palate.
How to desalinate smoked herring?
With milk or simply with water, leaving them to soak for several hours in the refrigerator.
