Smoked Whitefish Salad

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Smoked Whitefish Salad
Serve this Jewish deli classic from Little Brother in Des Moines with crackers or on toast. It doesn't really need a garnish, but if you're feeling fancy, top with hard-cooked egg yolk (passed through a sieve), pickled onions or more fresh dill.
hands-on:
15 mins
total:
20 mins
Servings:
6
Yield:
2 3/4 cups
Smoked Whitefish Salad Carson Downing

Ingredients

Directions

  • Bring a medium saucepan of salted water to a boil. Add celery and onion; blanch until just tender, about 5 minutes. Drain and rinse immediately with cold water. Drain well and pat dry.

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  • In a medium bowl, combine celery, onion, fish, mayonnaise, creme fraiche, lemon juice, dill, parsley and salt. Mix everything together loosely. (Don't overmix.) Taste for seasoning and add more salt if desired. The final product should have some texture and larger chunks of smoked fish. If salad seems dry, add a bit more mayonnaise for desired consistency.

Nutrition Facts

Per Serving:
169 calories; fat 13g; cholesterol 26mg; saturated fat 4g; carbohydrates 2g; mono fat 2g; poly fat 6g; insoluble fiber 1g; sugars 1g; protein 9g; vitamin a 390IU; vitamin c 3.4mg; riboflavin 0.1mg; niacin equivalents 1mg; vitamin b6 0.2mg; folate 14.6mcg; vitamin b12 1.2mcg; sodium 574mg; potassium 241mg; calcium 40mg; iron 0.3mg.
© Copyright 2023 Midwest Living. All rights reserved. Printed from https://www.midwestliving.com 03/26/2023
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