Whitefish Salad Bagel

Instructions

1. 1

   Prepare the Whitefish

   • Ensure all skin and bones are removed from the smoked whitefish.
   • Place the fish in a medium bowl. Using a fork, gently flake it into bite-sized pieces. The goal is to maintain texture, so avoid mashing it into a paste.
2. 2

   Mix the Salad

   • To the bowl with the flaked fish, add the mayonnaise, diced celery, diced red onion, chopped dill, and fresh lemon juice.
   • Season with black pepper and a small amount of salt. Remember the smoked fish is already salty, so it's best to add salt sparingly and adjust later.
   • Using a rubber spatula, gently fold the ingredients together until just combined. Over-mixing will break down the fish and make the salad mushy.
   • Cover the bowl and chill in the refrigerator for at least 30 minutes to allow the flavors to meld. This step is highly recommended for the best taste.
3. 3

   Toast and Assemble the Bagels

   • While the salad is chilling, slice the bagels in half horizontally.
   • Toast the bagel halves in a toaster or under a broiler for 2-3 minutes, until they are lightly golden and warm.
   • Place the bottom half of each toasted bagel on a plate. Spoon a generous amount of the chilled whitefish salad (about 1/2 cup) onto each one.
   • Layer with a lettuce leaf, a couple of tomato slices, a few thin rings of red onion, and a sprinkle of capers, if using.
   • Place the top half of the bagel on top and press down gently to secure.
4. 4

   Serve

   • Serve the whitefish salad bagels immediately while the bagels are still warm for the perfect contrast of temperatures and textures.