Crab, Apple and Watercress Salad with Walnut Vinaigrette
Sweet-tasting lump crab is sold precooked, so it's perfect for a fast meal. Melissa Rubel uses it here in a crunchy salad that gets a double dose of nutty flavor from walnuts and walnut oil.
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Miso-Glazed Smoked Sable on Rice Crackers
Before serving, garnish with toasted sesame seeds.
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Tuna and Red Pepper Mousse Toasts
The mousse can be refrigerated overnight. Bring to room temperature before serving.
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Hard-Cooked Eggs with Crisp Anchovy Crumbs
The hard-cooked eggs and anchovy mayonnaise can be refrigerated separately overnight.
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Herring and Beet Salad
Toss this colorful salad with mayonnaise for a nice, flavorful coating.
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Sardines with Jalapeño Cream Cheese and Cocktail Olives
This elegant (and sufficiently spicy) recipe calls for hot paprika and parsley.
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Smoked-Trout Salad with Avocado and Grapefruit
When presenting their lemony smoked-fish salad, co-chefs Jon Shook and Vinny Dotolo spread out the colorful ingredients—avocados, grapefruit, radishes, arugula and chunks of smoked trout—on plates. For a garnish, the pair ingeniously bake the smoked-trout skin until it's crisp, then break it up into shards.
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