Whitefish Salad Sandwich Recipes

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.

WHITEFISH TEA SANDWICHES

Steps:

• Cut the crusts off 12 thin slices white sandwich bread. Spread 6 slices with 1/2 pound whitefish salad. Top each with 1 teaspoon chopped pimientos, a few capers and some baby arugula. Spread Dijon mustard on the remaining 6 bread slices and close the sandwiches. Cut into triangles.

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 AND BAKED-SALMON SALAD

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.

SMOKED WHITEFISH SALAD WITH CRèME FRAîCHE AND CAPERS

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.

TIKTOK GRINDER SALAD SANDWICH

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Place ciabatta cut side-up on a baking sheet and layer one piece of the bread with slices of provolone and the other with mozzarella.
• Bake on the top rack of the preheated oven until the cheese melts, 3 to 4 minutes. Remove from the oven and increase the temperature to broil.
• Layer both sides of the sandwich with folded slices of ham, then alternate between the two sides with a layer of salami, coppa ham, prosciutto, and pepperoni. Broil in the oven until the meats crisp up, 2 to 3 minutes.
• Stir mayonnaise, minced garlic, red wine vinegar, oregano, red pepper flakes, pepperoncini peppers, salt, and pepper together in a large bowl. Add the lettuce, red onion, and black olives, and toss to combine.
• Thinly slice the tomato and salt on each side.
• On one side of the sandwich, layer the tomato slices. Pile a large portion of the lettuce salad on top, then top with grated Parmesan cheese. Carefully fold the two bread slices together to form the sandwich. Cut into 4 triangular portions and serve immediately.

HAPPY FISH SALAD SANDWICHES

Steps:

• MAKE IT: Remove the anchovies from the can and soak in a small bowl of water for 10 minutes-this will remove much of the salty fish flavor. Drain the water and add the garlic, lemon juice, and olive oil to the bowl. Muddle the mixture together with a fork until no large chunks of garlic or anchovies remain. Add the tuna, scallions, and salt and pepper to taste. Add the mayonnaise and the vinegar to taste. If the anchovy flavor is too strong, add more lemon juice and black pepper to dial it back. Spoon the salad on top of one slice of toasted bread and cover with a second slice. Repeat until you have 4 sandwiches. Cut each in half to serve.