MARK SIEGEL'S WHITEFISH SALAD
I particularly like this version of whitefish salad, because there is no filler in it. Mark, a political consultant who served in the Carter White House, makes it for break-the-fast as well as during the year brunches.
Provided by Joan Nathan
Yield Yield: enough for at least 10 people (D)
Number Of Ingredients 8
Steps:
- 1. Keeping the skin of the whitefish intact and the head still attached, carefully remove the bones from the whitefish and place the meat in a mixing bowl.
- 2. Dice the celery and combine with the whitefish, along with 1 cup of the sour cream, the mayonnaise, and the pepper. Add the dill and parsley and as much more sour cream as is wanted.
- 3. Stuff the mixture back into the skin of the whitefish, remaking the shape of a fish. Garnish with additional dill and parsley.
WHITEFISH AND BAKED-SALMON SALAD
This whitefish and baked-salmon salad recipe from Josh Russ Tupper of Russ and Daughters is used to make his Super Heebster sandwich.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes
Number Of Ingredients 5
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
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
SMOKED WHITEFISH SALAD WITH CRèME FRAîCHE AND CAPERS
Whitefish salad is a necessity at traditional Jewish "appetizing" stores like Barney Greengrass and Russ & Daughters, which traditionally stock smoked and pickled fish, cheese, bagels and bialys, halvah and other small luxuries. According to strict kosher law, meat and dairy cannot be made in the same kitchen: Jewish butchers and delis traditionally supplied the meat, while appetizing stores sold dairy products. Fish can be paired with either. That's why you'll never see a Reuben sandwich at a truly authentic Jewish deli. Theo Peck, the owner of Peck's, a cafe in Brooklyn, is a trained chef and a descendant of the family that owned Ratner's, a famous Jewish restaurant on the Lower East Side. His version replaces mayonnaise with crème fraîche, and adds bright notes of capers and fresh herbs.
Provided by Julia Moskin
Categories easy, salads and dressings, side dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 8
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.
Nutrition Facts : @context http, Calories 92, UnsaturatedFat 3 grams, Carbohydrate 2 grams, Fat 8 grams, Fiber 0 grams, Protein 3 grams, SaturatedFat 4 grams, Sodium 104 milligrams, Sugar 1 gram, TransFat 0 grams
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