SMOKED WHITEFISH SALAD
Provided by Food Network Kitchen
Categories appetizer
Time 15m
Yield about 2 cups
Number Of Ingredients 6
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.
SMOKED WHITEFISH SALAD
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
WHITEFISH SALAD
A delicious traditional recipe for Jewish whitefish salad with celery and herbs.
Provided by Tori Avey
Categories Salad
Time 40m
Number Of Ingredients 8
Steps:
- Purchase a whole smoked whitefish of about 2 lbs. Smoked whitefish can be found at kosher markets or your local deli.If you purchased fillets, remove the skin, then skip ahead in the directions to where it says "When the fish is cleaned..."
- Peel the skin from the whitefish. It should come off easily, like paper. On each side of the fish, you will see a center line running from tail to gill. Using a fork, pull the meat outward from that center line, following the diagonal grain of the meat. Pulling the meat from the bones in this way will help you avoid the tiny bones that are sometimes caught in the meat.Place the meat in a pile beside the fish.When the fish is cleaned, flake the meat in small pieces into a mixing bowl, checking for bones with your fingers as you go. If you notice any bones, remove them and discard.
- Once the meat is in the bowl, shred it with a fork and your fingers. Remove any additional bones you might have missed.Add mayonnaise, sour cream, celery pieces, dill, and chives to the whitefish and use the fork to blend. Season the salad with pepper and fresh lemon juice to taste. I usually don't add any additional salt, since the meat is quite salty, but you can add some if you feel the salad needs it. Also, I like a lot of lemon juice in this salad-- I usually squeeze the juice of 1 whole lemon in, at least.
- Serve atop rye bread, bagels, vegetable crudites, crackers, or however you wish-- get creative! Here are some serving suggestions:
- Stuffed Tomato: Core a fresh tomato and scoop out the seeds/pulp. Fill the tomato with whitefish salad. Garnish with fresh dill and serve with sliced Persian cucumbers. This serving suggestion is low carb and gluten free. You can also stuff half an avocado instead of a tomato, if you prefer.
- Whitefish Appetizer: Spread whitefish salad onto a cracker made from rye or your favorite whole grain. Garnish with two half-sour pickle slices and fresh dill. This makes a great appetizer, or serve with a bowl of soup or salad for a light lunch.
- Whitefish Bagel Supreme: Toast your favorite flavored bagel. Spread half of the bagel liberally with cream cheese. Add a few slices of lox and some thinly sliced onions. Top with a scoop of whitefish salad. Serve open-faced topped garnished with fresh chives. Or, to make a more filling meal, close the sandwich with the other bagel portion and slice the sandwich in half.
Nutrition Facts : Calories 298 kcal, Carbohydrate 4 g, Protein 21 g, Fat 22 g, SaturatedFat 5 g, Cholesterol 6 mg, Sodium 782 mg, Fiber 0.4 g, Sugar 2 g, UnsaturatedFat 3 g, ServingSize 1 serving
SMOKED WHITEFISH SALAD WITH CRèME FRAîCHE AND CAPERS
Whitefish salad is a necessity at traditional Jewish "appetizing" stores like Barney Greengrass and Russ & Daughters, which traditionally stock smoked and pickled fish, cheese, bagels and bialys, halvah and other small luxuries. According to strict kosher law, meat and dairy cannot be made in the same kitchen: Jewish butchers and delis traditionally supplied the meat, while appetizing stores sold dairy products. Fish can be paired with either. That's why you'll never see a Reuben sandwich at a truly authentic Jewish deli. Theo Peck, the owner of Peck's, a cafe in Brooklyn, is a trained chef and a descendant of the family that owned Ratner's, a famous Jewish restaurant on the Lower East Side. His version replaces mayonnaise with crème fraîche, and adds bright notes of capers and fresh herbs.
Provided by Julia Moskin
Categories easy, salads and dressings, side dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Using your fingers, pick the meat off the skeleton of the fish, shredding it into a bowl. Discard bones and skin. If using fillets, use your fingers to coarsely shred the meat.
- In a separate bowl, whisk together remaining ingredients. Gently fold fish into cream mixture until well combined. Refrigerate at least 30 minutes or up to 2 hours.
- Before serving, taste and add more onion, mustard or pepper if needed.
Nutrition Facts : @context http, Calories 92, UnsaturatedFat 3 grams, Carbohydrate 2 grams, Fat 8 grams, Fiber 0 grams, Protein 3 grams, SaturatedFat 4 grams, Sodium 104 milligrams, Sugar 1 gram, TransFat 0 grams
EASY SMOKED WHITEFISH SALAD
This is the easiest recipe in the world. I had this at my friend Alice's one day and made it for a crowd for my brothers family get-together and everyone loved it. So easy and so yummy!
Provided by Secret Agent
Categories Spreads
Time 5m
Yield 1 cup, 12-16 serving(s)
Number Of Ingredients 4
Steps:
- Flake the fish and stir in the mayo. Pass the crackers, veggies and bread to spread the fish on.
- This is wonderful for a cocktail party.
Nutrition Facts : Calories 31.3, Fat 1.7, SaturatedFat 0.3, Cholesterol 5, Sodium 150.3, Carbohydrate 1.2, Sugar 0.3, Protein 2.7
MARK SIEGEL'S WHITEFISH SALAD
I particularly like this version of whitefish salad, because there is no filler in it. Mark, a political consultant who served in the Carter White House, makes it for break-the-fast as well as during the year brunches.
Provided by Joan Nathan
Yield Yield: enough for at least 10 people (D)
Number Of Ingredients 8
Steps:
- 1. Keeping the skin of the whitefish intact and the head still attached, carefully remove the bones from the whitefish and place the meat in a mixing bowl.
- 2. Dice the celery and combine with the whitefish, along with 1 cup of the sour cream, the mayonnaise, and the pepper. Add the dill and parsley and as much more sour cream as is wanted.
- 3. Stuff the mixture back into the skin of the whitefish, remaking the shape of a fish. Garnish with additional dill and parsley.
WHITEFISH AND BAKED-SALMON SALAD
This whitefish and baked-salmon salad recipe from Josh Russ Tupper of Russ and Daughters is used to make his Super Heebster sandwich.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes
Number Of Ingredients 5
Steps:
- Place whitefish and salmon in the bowl of a food processor; pulse until chunky. Transfer to a medium-size bowl. Stir in mayonnaise, onion, and pepper. Keep refrigerated until ready to serve.
FISH SALAD
Delightfully tangy, aromatic, and light, this is ultimate girl food. Men are not likely to enjoy this dish, but for me it hits the spot.
Provided by Kiska_Kiska
Categories Salad Seafood Salad Recipes
Time 33m
Yield 1
Number Of Ingredients 11
Steps:
- Melt 1 tablespoon coconut oil in a grill pan over medium heat. Season sole fillet with 1 pinch salt; grill until opaque, 4 to 5 minutes per side. Trim off and discard skin.
- Place butterhead lettuce in a bowl. Run a thin knife around each segment of grapefruit; scoop out using a spoon and add to lettuce. Flake sole into pieces over the grapefruit and lettuce. Add scallion and garlic.
- Mix remaining 2 tablespoons coconut oil, sugar, lemon juice, salt, and pepper together in a small bowl. Pour over salad; toss gently to combine.
Nutrition Facts : Calories 540.6 calories, Carbohydrate 27.2 g, Cholesterol 44.9 mg, Fat 42.3 g, Fiber 4.2 g, Protein 19.1 g, SaturatedFat 35.6 g, Sodium 1397.5 mg, Sugar 16.9 g
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