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 AND CRAYFISH SALAD
Steps:
- To blanch the haricots verts, add beans to boiling, salted water for 20 seconds. Remove beans from boiling water and add to ice water to preserve coloring and prevent further cooking.
- In a mixing bowl, combine the red wine vinegar, horseradish, dill, red onion, sour cream, and yogurt. Season with salt and pepper, to taste, and set aside.
- In separate bowl, fold together the celery, cucumbers, haricots verts, crayfish, and whitefish. Combine the dressing with the crayfish vegetable mixture. Fold in mixed greens, season, and serve.
WHITEFISH TEA SANDWICHES
These little sandwiches are inspired by Venetian cicheti - bar snacks typically enjoyed with glass of Italian wine or beer.
Provided by Food Network Kitchen
Categories appetizer
Time 15m
Yield 6 whitefish tea sandwiches
Number Of Ingredients 0
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.
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
A staple at Jewish delis across the country, smoked whitefish salad is as appealing at breakfast time as it is at cocktail hour. If you don't have access to whitefish, feel free to substitute salmon, sable, or steelhead trout.
Provided by tshull777
Categories Spreads
Time 4h20m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Prepare the brine: Combine the salt, brown sugar, water, and vodka, if using, in a large shallow container such as a roasting pan. Add the whole gutted skin on whitefish, then cover and refrigerate for 8 to 12 hours. (If desired, keep the fish submerged in the brine by topping it with resealable bags of ice.).
- Remove the fish from the brine and rinse thoroughly, inside and out, under cold running water. Pat dry with paper towels. (Discard the brine.).
- When ready to cook, start your smoker and establish the lowest heat you can. (about 180 degrees.) Place the fish on the grill grate. Tuck 2 or 3 balls of foil in the cavity so the interior gets more exposure to the smoke. Smoke the fish for 3 to 4 hours, or until it flakes easily when pressed with a fork and has an internal temperature of 150 degrees F.
- Let cool, then wrap in plastic wrap and refrigerate.
- Make the salad: Remove the skin and break the fish into flakes; remove any pin bones you find. (There are a lot of them!) Add the celery, red onion, lemon juice, dill, mayonnaise, sour cream, and pepper. Stir gently with a rubber spatula to combine.
- To serve, mound the salad into leaves of lettuce or radicchio, if desired, and accompany with bagels or bagel chips, crackers, or cocktail breads. Garnish with sprigs of fresh dill.
Nutrition Facts : Calories 310.1, Fat 12.8, SaturatedFat 2.8, Cholesterol 50.1, Sodium 10824.5, Carbohydrate 21.2, Fiber 0.4, Sugar 14.9, Protein 27.3
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