Smoked Whitefish Salad on a Bagel

Nothing screams soulful cuisine quite like a Jewish Deli-style Whitefish Salad. This is a concoction born of centuries-old Ashkenazi tradition, wisdom forged in the crucible of hard winters, and the firm belief that fish tastes better smoked. The whitefish, the unassuming star of this show, undergoes a smoke-induced transformation, its flesh metamorphosing into a thing of velvety, flaky perfection. If you've not tasted smoked whitefish, you've not truly lived. It's like the love child of smoked salmon and sardines, but with a more subtle, laid-back swagger, ready to rock your world.

Now, toss in the ingredients for our salad: the earthy dill, crunchy celery, sharp red onion, and tangy capers. Their interplay is like a raucous punk rock concert, each ingredient an instrument in the hands of an expert, striking the palate with its unique note, culminating in a harmony that's nothing short of a mosh pit of flavors. And that's just the rehearsal. The main event, the piece de resistance, is the creaminess of mayo balanced by the tart lemon juice. It's like Johnny Rotten shaking hands with Mozart, creating a taste so wild and yet so refined, it could launch a culinary revolution.

The beauty of this whitefish salad isn't just in its hard-hitting, punk-rocking flavors; it's in its versatility. Slap it on a bagel, nestle it between slices of rye, or simply spoon it onto crisp lettuce leaves. And let's not forget the visual appeal. The color palette itself is a feast for the eyes. It's so photogenic you'll want to give it its own Instagram account. So, let's raise a toast to the unsung hero of Jewish cuisine, the humble whitefish, now headlining in our smashing salad. Taste it once and you'll be left chanting for an encore. Here's to good food, and to traditions that rock our taste buds. 🤘🏼 Adam

Yield: 2-4

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Whitefish Salad (Any White Fish)

Cook time: 15 MinTotal time: 15 Min

Ingredients

• 1 whole smoked whitefish, about 2-3 pounds
• 1/2 cup of celery, finely chopped
• 1/4 cup of red onion, finely chopped
• 1/4 cup of fresh dill, chopped
• 1/2 cup of mayonnaise
• 1 tablespoon of lemon juice
• Salt and pepper to taste
• Bagels or rye bread for serving

Instructions

1. Instructions:
2. Carefully remove the skin from the whitefish. Debone the fish and flake the meat into a large bowl. Add the celery, red onion, and dill to the bowl with the fish.
3. In a separate smaller bowl, mix together the mayonnaise and lemon juice. Stir this into the fish mixture until everything is well coated. Season the salad with salt and pepper to taste.
4. Cover the bowl and refrigerate the salad for at least an hour to let the flavors meld together.
5. Serve the whitefish salad on toasted bagels or rye bread.