Whitefish Salad
Use this recipe as a guide, not dogma. See above for lots of variations in terms of fish and other ingredients.
Servings: 4 servings
Ingredients
- 8 ounces smoked whitefish, flaked and deboned
- 6 to 8 ounces cooked, flaked fish (trout is nice)
- 1 tablespoon small capers
- 2 teaspoons prepared horseradish
- 2 teaspoons lemon juice
- 2 or 3 stalks celery, minced
- 1/2 cup minced sweet onion
- 1 tablespoon chopped fresh dill
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- Salt and pepper to taste
Instructions
- Put the fish in a bowl and check for tiny bones. Add the remaining ingredients and mix well. Tinker with the lemon juice, horseradish and, if you want it "wetter," add more sour cream and/or mayo, 1 tablespoon at a time. Served chilled.
Notes
Once made, whitefish salad will keep up to 5 days in the fridge.
Nutrition
Calories: 250kcal | Carbohydrates: 4g | Protein: 21g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 93mg | Sodium: 266mg | Potassium: 608mg | Fiber: 1g | Sugar: 3g | Vitamin A: 416IU | Vitamin C: 5mg | Calcium: 61mg | Iron: 1mg