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.
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
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 FISH DINNER
Provided by Food Network Kitchen
Categories appetizer
Time 1h11m
Yield 4 servings
Number Of Ingredients 12
Steps:
- In a large bowl, mix the cucumbers and salt and set aside at room temperature for 1 hour. In a colander in the sink, drain and rinse the cucumbers thoroughly under cold running water, then drain it well, pat dry, Transfer the cucumbers to a large bowl and mix with the sour cream, dill, 1 teaspoon vinegar, cayenne, and season with pepper, to taste. Meanwhile, toss the onion with the remaining 2 teaspoons of the vinegar in a microwave-safe bowl, and microwave on HIGH for 1 minute. Set aside to cool.
- Arrange the fish, cucumber salad, onions, watercress, and bowls of horseradish on a large serving platter. If desired, serve with the multi-grain bread.
Nutrition Facts : Calories 303 calorie, Fat 15 grams, SaturatedFat 6 grams, Carbohydrate 8 grams, Fiber 2 grams
SEA BASS A LA MICHELE
Whenever I can't decide on what to do with a piece of fish, I usually opt for this easy and crowd-pleasing technique, which involves roasting seafood after it's been slathered in a highly seasoned vinaigrette. And by crowd, I mean wife. It's baked on top of a warm potato salad.
Provided by Chef John
Categories World Cuisine Recipes European Spanish
Time 25m
Yield 2
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees F (230 degrees C). Oil a baking dish.
- Microwave potatoes in a microwave dish on High until just softened, about 5 minutes.
- Whisk olive oil and sherry vinegar together in a bowl. Add smoked paprika and salt; whisk to blend. Stir in onions, red jalapeno, and cooked potatoes. Slide the fish fillets into the mixture, turning and coating them with the vinaigrette. Remove the fish from potato mixture.
- Place potatoes in prepared baking dish. Nestle fish onto potatoes. Sprinkle with a pinch of salt, a dash of paprika, and a drizzle of olive oil.
- Bake in center of preheated oven until just cooked through and fish flakes easily, about 15 minutes.
Nutrition Facts : Calories 560.7 calories, Carbohydrate 50.6 g, Cholesterol 93.8 mg, Fat 18.5 g, Fiber 4.4 g, Protein 46.9 g, SaturatedFat 3.1 g, Sodium 1130.7 mg, Sugar 4.6 g
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