Ingredients
- 1/4 medium yellow onion, finely chopped
- 1/2 whole smoked whitefish (about 2 pounds) (see note)
- 1 hard-boiled large egg, finely chopped
- 3/4 cup mayonnaise
- 1 tablespoon freshly squeezed lemon juice
- Kosher salt and freshly ground black pepper
Directions
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.
Cook's Note: If you're buying cleaned whitefish, you'll need 3 1/3 cups.
- Copyright 2001 Television Food Network, G.P. All rights reserved
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By Chef #939778
Tonawanda , NY
on June 05, 2010
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This is my own personal recipe for Smoked Whitefish salad.
I use the exact same ingredients you used in your RECIPE. However, I also add to the whitefish a finely chopped hardboiled egg and serve mine on an EVERYTHING BAGEL or an ONION OR GARLIC BAGEL. I place a thin slice of Onion and a slice of tomato, and rings of Jalapeno pepper, minus the seeds This has got to be the best sandwich for LUNCH you will ever eat. I give it 5 Stars. Lucy
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