Whitefish salad is a classic deli spread made from smoked whitefish mixed with mayonnaise and simple seasonings. Serve it on bagels, rye bread, matzo, or simply scooped on top of fresh greens.
About smoked whitefish (and why you should love it)
Smoked whitefish is lake whitefish that’s been brined and hot-smoked until flaky and rich. People (like me!) love smoked fish because the smoke brings out the fish’s natural richness and adds layers of savory, slightly sweet, and woodsy flavor. My whitefish salad keeps things simple so the smoky fish really shines. It’s especially associated with Jewish deli and appetizing traditions in New York and the Midwest.
Some of my favorite recipes involve hot smoked fish:
- Smoked Trout Dip ~ my family knows not to come between me and a bowl of this dip!
- Smoked Salmon Platter ~ it’s become our Christmas morning tradition.
- Smoked Salmon Mac and Cheese trust me, this is a must try.
- Smoked Salmon Chowder is an amazing variation on my favorite Salmon and Corn Chowder.
hot smoked vs cold smoked fish
Hot-smoked fish is cooked as it smokes ~ it’s flaky, opaque, and ready to eat, with a richer, more robust smoky flavor (this is what you want for whitefish salad).
Cold-smoked fish is cured and smoked at a low temperature without cooking ~ it’s silky, translucent, and delicate, more like lox or smoked salmon, and usually sliced rather than flaked.
Smoked whitefish salad is a versatile recipe
I’m showing it here on toasted bagels, but you can make sandwiches, load it on crackers, or put a scoop on an elegant salad like I do with my Great Island Curried Chicken Salad Plate.
Building smoked whitefish salad on bagels
- First I blend up my lemony dilled cream cheese. I use my small processor but you can do it by hand. Use fresh dill if possible.
- Spread a generous layer on your toasted bagel.
- Next lay down a thin slice of red onion and tomato.
- Finally top with smoked whitefish salad.
- Sprinkle with freshly ground coarse black pepper and dig in!
Removing bones from smoked whitefish for salad
Smoked whitefish is fairly bony, but easy to handle ~ the rib bones lift away in a single piece, and any remaining pin bones reveal themselves as you gently flake the fish.
Rib bones
These are the real bones of the fish — long, curved bones from the belly area. They’re obvious, fairly rigid, and peel off the fish easily.
Pin bones
These are tiny, flexible bones embedded in the flesh along the center of the fillet. They’re technically bones, but they’re thin and pliable, and not considered a choking hazard.
Where to buy smoked whitefish
If you can’t find smoked whitefish in your local markets, you can always find it online, I recommend:
You can also use another type of smoked fish ~ smoked trout and smoked salmon are delicious.
Whitefish salad questions
Sure thing, I love smoked trout or smoked salmon especially. This salad is made with ‘hot smoked’ fish, not cold smoked (like lox, for instance.)
Yes! Just like regular fish it’s high in protein and omega-3s. But smoked fish is higher in sodium as well.
My recipe is the classic: ultra simple and restrained to let the flavor of the fish shine through. But you might add fresh herbs like dill, chives, or parsley. Lemon zest would amp up the lemon flavor. Capers would add a nice briny touch.
Crème fraîche can be used for a rich, slightly tangy dressing.
Add The View from Great Island as a Trusted Google Source
Whitefish Salad
Ingredients
Dilled cream cheese
- 4 ounces cream cheese
- 1/4 cup dill fronds
- 1/2 tsp sea salt
- squeeze of fresh lemon juice
whitefish salad
- 1/4 cup mayonnaise
- 1 Tbsp lemon juice
- 1 pinch sea salt
- 7-8 ounces smoked whitefish
- 1 rib celery, finely minced
Instructions
Make the dill cream cheese
- I use my small food processor for this, but you can do it by hand if you prefer. I load everything into the processor and process until smooth. You may want to scrape down the sides of the machine to get everything incorporated. Taste and adjust the salt, lemon, or dill to your liking. Chill until needed.
Make the whitefish salad
- Whisk the mayonnaise with the lemon juice and salt. Adjust it the way you like it and set aside.
- Remove the skin from the fish and discard. Open it up and remove the section of rib bones. Pull gently, they should come off in one piece.
- Gently flake the fish and put it into a bowl. Carefully pick out any remaining bones as you add the fish. Don't flake it too finely, as the fish will break up further when you mix the salad together. Bite sized is good.
- Add the finely minced celery to the bowl and gently toss with enough of the dressing to moisten but not drown the salad.
- Serve on toasted bagels: spread a generous layer of dilled cream cheese on the bottom, then top with a thin slice of onion, a thin slice of tomato, and then a scoop of your whitefish salad. I like to finish with fresh cracked black pepper.
