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Whitefish Salad

The secret to elevating this simple dish lies in the details. Alternating cucumber peels ensure a satisfying texture, while salting and draining removes excess water, amplifying flavor. A zesty vinegar dressing and fresh dill bring it all together.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 5 People
Course: Salad
Cuisine: American
Ingredients Method

Ingredients
  

  • Smoked Whitefish: Flaked and packed to form the base of this salad providing a deep, savory flavor that enriches the entire dish.
  • Onion: Minced for a slight sharpness that balances the creamy richness of the mayonnaise and adds depth to the flavor profile.
  • Celery: Minced for a crisp refreshing texture that contrasts with the soft fish and adds a fresh, subtle earthiness.
  • Dill: Freshly minced offering a fragrant herbal note that complements the fish and brightens the salad with its unique flavor.
  • Lemon Juice: The juice of one lemon or to taste, adds a citrusy zing, elevating the salad and providing a refreshing counterpoint to the creamy ingredients.
  • Mayonnaise: A small amount of mayonnaise binds the salad together creating a creamy base that enhances the overall texture and flavor.
  • Black Pepper: Ground fresh for seasoning adding a touch of heat and balancing the richness of the other ingredients.

Method
 

  1. In a medium-sized bowl, combine 1½ cups of the flaked whitefish. Finely mince the remaining ½ cup of whitefish and gently stir it into the flaked portion, ensuring an even distribution of fish throughout the salad.
  2. Step 2
  3. Add the minced onion, celery, and dill, along with the lemon juice and mayonnaise. Stir the mixture until all ingredients are thoroughly combined. Taste the salad and adjust the seasoning as necessary, adding more lemon or mayonnaise to suit your preference. Finish by seasoning with freshly ground black pepper. The whitefish salad can be covered and stored in the refrigerator for up to three days, though it is best enjoyed within the first two.