Blue Hill Smoked Whitefish Salad Recipes

SMOKED WHITEFISH SALAD

Smoked Whitefish Salad image

A kosher, dairy-free recipe for whitefish salad, made with smoked whitefish, mayonnaise, celery, and dill. Great on bagels, crackers, or crudités!

Provided by Miri Rotkovitz

Categories Appetizer Breakfast Brunch Dinner Lunch Snack Salad

Time 10m

Yield 8

Number Of Ingredients 5

Ingredients

2 pounds smoked whitefish (whole or fillets)
1/3 cup mayonnaise (plus extra if desired)
2 stalks celery (finely minced)
1/4 cup fresh dill (finely chopped)
2 tablespoons lemon juice (freshly squeezed)

Steps:

Gather the ingredients.
Remove the skin from the whitefish (it will lift off easily). Use clean fingers or a fork to pull the fish off of the bones. Transfer the fish to a medium-sized bowl. Use a fork to break the whitefish into smaller pieces, removing any small bones you find.
Add 1/3 cup mayonnaise, the celery, dill, and lemon juice and mix well. Taste and adjust the seasonings if desired, adding more mayonnaise if you prefer a creamier texture or milder flavor.

Nutrition Facts : Calories 187 kcal, Carbohydrate 1 g, Cholesterol 41 mg, Fiber 0 g, Protein 27 g, SaturatedFat 1 g, Sodium 1222 mg, Sugar 0 g, Fat 8 g, ServingSize Serves 6 to 8, UnsaturatedFat 0 g

SMOKED WHITEFISH SALAD

Smoked Whitefish Salad image

Provided by Food Network Kitchen

Categories appetizer

Time 15m

Yield about 2 cups

Number Of Ingredients 6

Ingredients

1/4 medium yellow onion, finely chopped
1/2 whole smoked whitefish (about 2 pounds) (see note)
1 hard-boiled large egg, finely chopped
3/4 cup mayonnaise
1 tablespoon freshly squeezed lemon juice
Kosher salt and freshly ground black pepper

Steps:

Place the onions in a small bowl and cover with cold water. Let soak for 15 minutes. Drain.
Meanwhile, using a small knife and your hands, remove the skin, bones, and any brown bits from the whitefish and discard. Flake the whitefish into small pieces into a medium bowl, checking again for any bones.
Add the egg and onion to the whitefish and mash together with a fork. Stir in the mayonnaise and lemon juice. (For a smoother textured salad, pulse the whitefish mixture in a food processor.) Season with salt and pepper to taste. Serve immediately or store in the refrigerator for up to 3 days.

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