For our brunch last Sunday I made Smoked Whitefish Salad.
I use very little mayo relative to the amount of fish so the rich flavor of the smoked fish really shines through. You could even omit the mayonnaise altogether and simply add a little olive oil to the lemon juice.
The only thing challenging about this dish is deboning the smoked fish.
In the past I usually did it in a trial and error fashion, and usually found myself picking out a lot of bones that I had missed making this a pretty time consuming process.
This time I went online and found this video which made things a lot easier. I may need to practice a bit more, but I think I did a pretty good job.
I’m not telling how many times I had to replay the video, though! Your reward for all your hard work is getting to nibble all the bits and pieces that you are not using.
I see he agrees with me…check it out!
Smoked Whitefish Salad (makes about 8 cups)
2 smoked whole whitefish ( 2-3 # each), skin and bones removed
3-4 stalks celery, finely diced
1/3 cup fresh dill, chopped
juice of 3 lemons
freshly ground black pepper to taste
3 heaping tablespoons mayonnaise (I use Hellman’s canola oil mayo)
Debone the whitefish and place in a large bowl.
Add the diced celery, fresh chopped dill, mayonnaise, lemon juice and black pepper to the whitefish. Mix gently with very clean hands to maintain good size pieces of fish and toss til thoroughly combined.
Cover tightly and refrigerate until ready to serve.
Serve with bagels,rye bread or pumpernickel. Garnish with chopped fresh chives or fresh dill.
