Smoked Whitefish Salad
Serve this chunky smoked whitefish salad from chef Judi Barsness on toasted crusty bread, on crackers or mounded over a bed of salad greens.
Serve this chunky smoked whitefish salad from chef Judi Barsness on toasted crusty bread, on crackers or mounded over a bed of salad greens.
Ingredients
-
1 pound smoked whitefish or trout, deboned and flaked (about 4 cups)
-
⅓ cup mayonnaise
-
¼ cup diced red bell pepper
-
¼ cup chopped scallions
-
¼ cup chopped celery
-
1 ½ tablespoons capers, rinsed
-
1 ½ tablespoons chopped fresh dill, plus more for garnish
-
1 ½ tablespoons chopped fresh parsley
-
1 tablespoon Dijon mustard
-
1 ½ teaspoons lemon zest, plus more for garnish
-
1 tablespoon lemon juice
-
⅛ teaspoon ground pepper
-
Julienned radishes for garnish
Method
-
Combine fish, mayonnaise, bell pepper, scallions, celery, capers, dill, parsley, mustard, lemon zest, lemon juice and pepper in a medium bowl; mix well. Cover and refrigerate until chilled, about 20 minutes. Serve topped with radishes and more dill and lemon zest, if desired.
