Whitefish Salad
Whitefish Salad is a Jewish deli classic made with smoked whitefish and a lemony mayo dressing ~ perfect for bagels, matzo, or rye bread.
Servings: 4
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.
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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