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Meal Theme: Appetizer recipes

Approximate Yield: 2-4 servings


A simple citrus salad from Chef Maylin Chávez featuring Acme Smoked Fish smoked salmon. This is the perfect cooling smoked salmon appetizer to enjoy on a hot summer's day. Creamy chevre, juiced and zested Meyer lemon, and mildy spicy Aleppo pepper complement our smoked salmon as it is interleaved with fresh orange slices. The addition of pistachios brings an extra element of texture to this light, flavorful, and cooling dish.


½ pound of Acme Smoked Fish pre-sliced smoked salmon

2 cara cara oranges (peeled and sliced)

1 cup of chevre

½ cup of heavy cream

Zest of one Meyer lemon

2 tablespoons of meyer lemon juice

½ cup of toasted pistachios

1 teaspoon of Aleppo pepper

Flaky salt to taste

A drizzle of good olive oil.

Chervil (a small amount to garnish)


For the Whipped Chevre

Combine the chevre with cream and whip until well combined. Add the Meyer lemon zest, Meyer lemon juice, and sea salt and set aside.


For the Toasted Pistachios

Toss the pistachios with Aleppo pepper and olive oil and toast on your stove top over medium heat until fragrant, moving often to ensure they don’t burn. Once toasted, remove pistachios from heat and allow to cool.


To Plate

When assembling the salad, spread the whipped chevre over the plate. Then arrange orange slices in an alternating pattern with the smoked salmon slices, interleaving the two in a straight line. Sprinkle smoked salmon and orange slices with toasted pistachios, sea salt, and olive oil. Garnish with chervil.

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