If you can find smoked sea salt (especially alderwood smoked), it works best here, imparting a delicious taste reminiscent of smoked whitefish traditionally served on bagels like lox. You can add a swirl of raw and local goat cheese for an amazing creamy and even saltier taste, but it works well without it also. Serve on brown rice wraps or gluten free bread with the lettuce or over any mixed salad.
2 fillets of any whitefish (halibut, cod, sea bass, hake, durade, etc.) 1/4 cup almonds 2 shallots, peeled and diced 2 teaspoons sea salt (smoked alderwood or any smoked sea salt if you can find it works best) 1 tablespoon olive oil A splash of almond or rice milk, just enough to give it the right consistency 1/4 cup dried cranberries, unsweetened Two handfuls of lettuce, shredded
Steam or broil the fish until cooked through (about 10 minutes depending on heat source, check inside with a fork as it cooks). Discard the skin and mash the fish in a bowl with the almonds, shallots, sea salt, olive oil and cranberries. Add enough nut or rice milk to give it a chicken salad consistency. Serve with lettuce or mixed greens, in a salad, wrap or sandwich.