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A classic deli favorite, this creamy smoked whitefish salad is perfectly balanced with crisp celery, sharp red onion, and fresh dill. It’s the ultimate topping for a fresh bagel or rye toast.
Prep the fish: Carefully flake the smoked whitefish into a large bowl. Go through the flakes with your fingers to find and remove any small bones and pieces of skin.
Combine ingredients: To the bowl with the flaked fish, add the mayonnaise, finely chopped celery, red onion, fresh dill, and lemon juice.
Mix and season: Sprinkle with salt and pepper. Gently fold all the ingredients together with a spatula until just combined. Be careful not to overmix to maintain the flaky texture of the fish.
Chill the salad: Cover the bowl with plastic wrap or a lid. Refrigerate for at least 30 minutes to allow the flavors to meld together. For best results, chill for 1-2 hours.
Serve: Give the salad a final gentle stir before serving. Serve chilled on fresh bagels, rye bread, or with your favorite crackers. Garnish with a light sprinkle of paprika for color, if desired.
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A classic deli favorite, this creamy smoked whitefish salad is perfectly balanced with crisp celery, sharp red onion, and fresh dill. It’s the ultimate topping for a fresh bagel or rye toast.
This jewish_american recipe takes 15 minutes to prepare and yields 4 servings. At 408.75 calories per serving with 26.6g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch or lunch or snack or appetizer.
Ensure you are using a dairy-free mayonnaise. The recipe is naturally dairy-free otherwise.
Serve the salad in crisp lettuce cups, with sliced cucumbers, or with low-carb crackers instead of bagels.
Use pre-flaked smoked whitefish to save time on preparation. Just be sure to double-check for any missed bones.
Finely mince the celery and onion so the texture is smoother and less crunchy. Serve on soft bread with the crusts removed.