This sounds like a weird combination, but I had this great smoked herring that I was dying to put on matza (with butter, of course); this was the next best thing. It really came together well-- I made a similar one yesterday with feta instead of broccoli, which was delicious but very rich. This has a nice buttery smokiness from the fish, a sweet tang from the pickled red onions, and a crunchiness from the broccoli and walnuts; the spicy arugula brings it all together. I also tossed in a medium-boiled egg and some chopped olives, and dressed it with the last of my fig balsamic vinegar and some good olive oil.
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