Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
Smoked Whitefish Salad
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- Total: 15 min
- Prep: 15 min
- Yield: about 2 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 284
- Total Fat
- 18 g
- Saturated Fat
- 3 g
- Carbohydrates
- 1 g
- Dietary Fiber
- 0 g
- Sugar
- 0 g
- Protein
- 27 g
- Cholesterol
- 69 mg
- Sodium
- 1290 mg
- Total: 15 min
- Prep: 15 min
- Yield: about 2 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 284
- Total Fat
- 18 g
- Saturated Fat
- 3 g
- Carbohydrates
- 1 g
- Dietary Fiber
- 0 g
- Sugar
- 0 g
- Protein
- 27 g
- Cholesterol
- 69 mg
- Sodium
- 1290 mg
Ingredients
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.
