Whitefish Salad Recipe Ina Garten

HOMEMADE WHITEFISH SALAD

Steps:

• Whisk together the mayonnaise, lemon zest and juice until combined. Add the whitefish, celery and onions, and gently mix until combined; season with salt and freshly ground black pepper. Cover and refrigerate for at least 1 hour before serving.
• Serve with bagels and Pickled Red Onions.
• Combine the vinegar, lime juice, sugar, salt, coriander seeds, mustard seeds and peppercorns in a small saucepan over high heat. Cook until the sugar and salt is dissolved. Remove from the heat and let cool for 5 minutes.
• Put the onions in a medium bowl, pour the vinegar mixture over and toss to coat. Cover and refrigerate for at least 1 hour and up to 48 hours before serving.

WHITEFISH SALAD

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.

LOAVES & FISHES FISH SALAD

Steps:

• Preheat oven to 400*F.
• Place the fish on a baking sheet. Rub both sides of fish with olive oil and sprinkle with salt and pepper. Roast for about 25 minutes, until the fish is firm and fully cooked. Allow to cool at room temperature for about 30 minutes. Remove and discard the skin and bones.
• When the fish is cool, flake the flesh into a bowl in large pieces. Add the celery, red onion, fennel, dill, lemon juice, vinegar, capers, mayonnaise, 1 teaspoons salt, and 1/2 teaspoons pepper. Mix gently and refrigerate for at about 30 minutes. Taste for seasoning and serve at room temperature. Enjoy!

SMOKED FISH SALAD "MICHELE"

Steps:

• Bring some water to a boil and blanch the ginger until tender; drain and dry; set aside.
• In a mixing bowl combine oil, lemon juice, capers, salt and pepper. Just before serving, toss the spinach with most of the vinaigrette, reserving some for avocadoes. Peel avocado and slice into 3 by 1 inch pieces. Toss avocado with remaining dressing.
• Set dressed spinach in the middle of each dinner plate. Place avocado slices in a crown around spinach. Place the pieces of smoked fish, alternating the sable with the salmon, around avocado. Garnish spinach with julienned ginger.

SMOKED WHITEFISH SALAD

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.

BAGELS WITH SMOKED SALMON AND WHITEFISH SALAD

Steps:

• With your hands, flake the whitefish, being careful to discard all the skin and bones. In a medium bowl, gently combine the whitefish with the red onion, celery, mayonnaise, lemon juice, salt, and pepper. Taste for seasoning.
• Toast the bagel slices in a toaster. Arrange a platter with the smoked salmon, cream cheese, tomatoes, and red onions. Serve with the whitefish salad at room temperature.