Ben's Whitefish Salad

Name: Ben's Whitefish Salad
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 6 to 10 servings
Ingredients: 12 ounces smoked whitefish, skinned and flaked, bones carefully picked out; 2 tablespoons capers, drained and chopped; 2 tablespoons chopped fresh dill; 1/2 small red onion, diced; 1/4 cup mayonnaise; 1/4 cup sour cream; 2 tablespoons lemon juice; 1 ounce goat cheese; 1/4 teaspoon sweet paprika; Black pepper; Radishes, for serving, optional; Crackers, for serving, optional

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Level: Easy

Total: 20 min
Active: 20 min

Yield: 6 to 10 servings

Level: Easy

Total: 20 min
Active: 20 min

Yield: 6 to 10 servings

Ingredients

12 ounces smoked whitefish, skinned and flaked, bones carefully picked out

2 tablespoons capers, drained and chopped

2 tablespoons chopped fresh dill

1/2 small red onion, diced

1/4 cup mayonnaise

1/4 cup sour cream

2 tablespoons lemon juice

1 ounce goat cheese

1/4 teaspoon sweet paprika

Black pepper

Radishes, for serving, optional

Crackers, for serving, optional

Directions

Combine the whitefish, capers, dill and onions in a large bowl. Whisk together the mayonnaise, sour cream, lemon juice, goat cheese, paprika and some pepper in a small bowl. Gently fold the mayo mixture into the whitefish. Taste for seasoning and adjust if necessary. Serve with radishes and crackers, if desired.

Cook’s Note

The dip can be made and refrigerated for up to 3 days.

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Show: Hook, Line & Dinner

Episode: Michigan

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Ben's Whitefish Salad

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