Recipe courtesy of Bobby Flay

Homemade Whitefish Salad

Name: Homemade Whitefish Salad
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT2H20M0.000S
Yield: 4 to 6 servings
Ingredients: 3/4 cup good-quality mayonnaise; 1/2 teaspoon finely grated lemon zest; 2 tablespoons freshly squeezed lemon juice; 2 pounds smoked whitefish, skinned, boned and flaked; 1 large stalk celery, finely diced; 1/2 small red onion, finely diced; Kosher salt and freshly ground black pepper; Bagels, for serving; Pickled Red Onions, for serving, recipe follows; 1 cup red wine vinegar; 1/4 cup fresh lime juice; 3 tablespoons granulated sugar; 1 tablespoon kosher salt; 1/4 teaspoon coriander seeds; 1/4 teaspoon mustard seeds; 1/4 teaspoon black peppercorns; 1 medium red onion, halved and thinly sliced

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Level: Easy

Total: 2 hr 20 min
Active: 15 min

Yield: 4 to 6 servings

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Ingredients

3/4 cup good-quality mayonnaise

1/2 teaspoon finely grated lemon zest

2 tablespoons freshly squeezed lemon juice

2 pounds smoked whitefish, skinned, boned and flaked

1 large stalk celery, finely diced

1/2 small red onion, finely diced

Kosher salt and freshly ground black pepper

Bagels, for serving

Pickled Red Onions, for serving, recipe follows

Pickled Red Onions:

1 cup red wine vinegar

1/4 cup fresh lime juice

3 tablespoons granulated sugar

1 tablespoon kosher salt

1/4 teaspoon coriander seeds

1/4 teaspoon mustard seeds

1/4 teaspoon black peppercorns

1 medium red onion, halved and thinly sliced

Directions

Whisk together the mayonnaise, lemon zest and juice until combined. Add the whitefish, celery and onions, and gently mix until combined; season with salt and freshly ground black pepper. Cover and refrigerate for at least 1 hour before serving.
Serve with bagels and Pickled Red Onions.

Pickled Red Onions:

Combine the vinegar, lime juice, sugar, salt, coriander seeds, mustard seeds and peppercorns in a small saucepan over high heat. Cook until the sugar and salt is dissolved. Remove from the heat and let cool for 5 minutes.
Put the onions in a medium bowl, pour the vinegar mixture over and toss to coat. Cover and refrigerate for at least 1 hour and up to 48 hours before serving.

Recipe courtesy of Bobby Flay