Recipe courtesy of Bobby Flay
Homemade Whitefish Salad
Total:
2 hr 20 min
Prep:
15 min
Inactive:
2 hr
Cook:
5 min
Yield:
4 to 6 servings
Level:
Easy
Total:
2 hr 20 min
Prep:
15 min
Inactive:
2 hr
Cook:
5 min
Yield:
4 to 6 servings
Level:
Easy
Total:
2 hr 20 min
Prep:
15 min
Inactive:
2 hr
Cook:
5 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

  • 3/4 cup good-quality mayonnaise
  • 1/2 teaspoon finely grated lemon zest
  • 2 tablespoons freshly squeezed lemon juice
  • 2 pounds smoked whitefish, skinned, boned and flaked
  • 1 large stalk celery, finely diced
  • 1/2 small red onion, finely diced
  • Kosher salt and freshly ground black pepper
  • Bagels, for serving
  • Pickled Red Onions, for serving, recipe follows
Pickled Red Onions:
  • 1 cup red wine vinegar
  • 1/4 cup fresh lime juice
  • 3 tablespoons granulated sugar
  • 1 tablespoon kosher salt
  • 1/4 teaspoon coriander seeds
  • 1/4 teaspoon mustard seeds
  • 1/4 teaspoon black peppercorns
  • 1 medium red onion, halved and thinly sliced

Directions

Whisk together the mayonnaise, lemon zest and juice until combined. Add the whitefish, celery and onions, and gently mix until combined; season with salt and freshly ground black pepper. Cover and refrigerate for at least 1 hour before serving.

Serve with bagels and Pickled Red Onions.

Pickled Red Onions:

Combine the vinegar, lime juice, sugar, salt, coriander seeds, mustard seeds and peppercorns in a small saucepan over high heat. Cook until the sugar and salt is dissolved. Remove from the heat and let cool for 5 minutes.

Put the onions in a medium bowl, pour the vinegar mixture over and toss to coat. Cover and refrigerate for at least 1 hour and up to 48 hours before serving.

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