Homemade white fish spread is a complex mingling of flavors; smoky, salty, buttery and spicy. It is a cinch to make and if you’ve never eaten homemade, you are in for some spreadable luxury. Plus, with homemade, you can control the type of binder, fillers or vegetables you put in the salad, making it way less caloric.
Spread your homemade whitefish salad on a toasted bagel or favorite bread with all the fixings. This is traditional Sunday comfort food good enough to reflect upon and to wake up to.
Homemade Smoked Whitefish Salad/Spread
Traditional Sunday mornings are about reflection and comfort that converge into one. Reflection, on how your week was spent, and comfort in the way the lazy morning begins with a breakfast that has a rhythm all it’s own. Smoked whitefish salad, coupled with other spreads, delicious breads, cheeses, ripe tomatoes alongside a thick coupon-lovers’ newspaper definitely is Sunday morning on a table!
Makes 1/2-3/4 lb. of salad
- 1/2 lb. Smoked Whitefish, deboned and flaked to desired chunks
- 1 tsp. fresh lemon juice
- 1 tsp. fresh dill weed
- 1 tb. each finely minced: celery heart, radish, red onion, red bell pepper
- 2 tbs Mayonnaise (Hellmann’s Real)
- Cracked black pepper
- Cayenne Pepper, to taste
1. Combine all ingredients in a small bowl
2. Serve on crackers or as a sandwich with your favorite breads, such as Flat Out brands flatbread along with a fresh tomato, thinly sliced red onion and piece of lettuce
- Don’t feel like making homemade? Whitefish salad or spread essentially comes in two varieties; creamy and chunky. It sometimes has a bit of celery or minced onions and is mixed with mayo and a bit of herbs. It is an item often found only in bagel stores, kosher supermarkets and other Long Island deli counters where the price tag can run upwards of $8.99 for a 1/2 pound! You can find pre-made, packaged varieties either in the kosher or dairy section of your market, but they are fairly insipid in flavor and usually contain preservatives.
- Try this brand: Blue Hill Bay Smoked Seafood, is a division of Acme Smoked Fish Corp., which produces all-natural, preservative-free, kosher, smoked fish. Launched in July 2000 by David Caslow, a fourth generation seafood smoker, Blue Hill Bay Smoked Seafood is prepared from fine quality raw materials, using European curing techniques. Varieties include Salmon, Alaskan Black Cod, Yellowfin Tuna, Brook Trout, Whitefish and Mackerel and are flown in to a New York Smokehouse. Here, the fish are hand rubbed with a dry-cure recipe, and then cold or hot smoked with an Adirondack Mountain blend of fruit and hard woods. The finished products have a delicate smoky flavor, superior taste and texture.
- What to look for when buying a whitefish Look for an even piece of fish, appoximately 1 1/2″ thick. Press down on the package to check for moistness. The fish should give a bit and not look dry. This moisture comes from fat similar to marbling in prime meats. A fattier fish is a tastier, silkier fish!