Whitefish Salad
Your go-to recipe for the classic Jewish deli-style bagel spread, creamy, salty, and umami.
Servings: 10 People
Ingredients
- 1 whole (2 pounds) smoked whitefish (skinned, boned, and flaked; about 3 cups)
- 1 cup sour cream
- ½ cup finely chopped celery
- ¼ cup minced chives (or finely minced scallions or green onions)
- 1 tablespoon jarred horseradish
- Black pepper (to taste)
- 3 tablespoons fresh lemon juice (or more if desired)
Instructions
- Make sure there are no little bones left in the whitefish as you flake it.
- In a medium bowl, combine the sour cream, celery, chives or scallions, horseradish, and pepper. Add the flaked fish and lemon juice. Stir to blend thoroughly. You can make it as smooth or as chunky as you like.
- Chill for at least 1 hour before serving. Taste and add more pepper or lemon juice if needed.
Notes
Whitefish Salad will last for up to 4 days in the refrigerator, in an airtight container.
Preparing whitefish:
- To flake whitefish, place the smoked whitefish on a cutting board. Use a sharp chef’s knife to remove the head and tail. Cut off the fins. Peel off the outer skin. Use your hands to “open” the fish like a book, with the backbone side down. Then, using your hands, press along the middle bones to separate the fish from the bones.
- Remove the backbone, starting at the tail and lifting it up. The goal is to separate the flesh from the bones as carefully as possible without breaking any bones. Work slowly and carefully.
- Use your fingers to locate and remove any small pin bones left in the fish. Flake the whitefish into small pieces, searching for stray bones.
Nutrition
Calories: 65kcal | Carbohydrates: 2g | Protein: 4g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Cholesterol: 22mg | Sodium: 26mg | Potassium: 105mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 210IU | Vitamin C: 3mg | Calcium: 29mg | Iron: 0.1mg