Homemade Whitefish Salad
- Level: Easy
- Total: 2 hr 20 min
- Active: 15 min
- Yield: 4 to 6 servings
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- Level: Easy
- Total: 2 hr 20 min
- Active: 15 min
- 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
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.
