Whitefish Salad – The history of smoked fish, “appetizing”, and a recipe for Jewish whitefish salad with celery and herbs.
The term “whitefish” refers to several species of freshwater fish that are commonly used in Ashkenazi Jewish cooking. These inexpensive and versatile fish are used for a number of purposes– they can be poached for Shabbat, ground into gefilte fish, and smoked. Whitefish is sold as either a whole fish or a fillet cut. It can be found in most Jewish delis, kosher markets, and “appetizing” stores like New York’s famous Russ and Daughters.
Smoke-curing is one of the most ancient methods of food preservation. When smoke-curing fish, the fish is dried and salted to remove all moisture (moisture creates a breeding ground for bacteria). It is then exposed to smoke, another element that slows down bacterial growth. The smoke combined with the salt creates a unique flavor that has become synonymous with Ashkenazi Jewish cuisine. The process of smoking whitefish was adopted by Eastern European Ashkenazi Jews; smoked fish was stored and eaten throughout the long, harsh winter season. Smoked whitefish was later brought to the U.S. during a mass Jewish immigration that began in the late 1800’s. American Jews found an abundant source of whitefish in the Great Lakes of the northeast. Much of the smoked whitefish sold today comes from the Great Lakes. Modern smoked fish is less salty and pungent than smoke-cured fish; we now have refrigerators, so fish is smoked and salted for flavor more than preservation purposes. That makes for a more delicate, moist, and softer fish with a truly delightful flavor.
Removing the meat from a whitefish is a little more work than opening a can of tuna fish, but the flavor is so much more complex. It takes me about 10 minutes to get the meat off the fish, deboned, and into the mixing bowl. If it’s already filleted, that makes things even easier. I don’t add a lot of extra ingredients to the salad, except for a few fresh herbs and some lemon juice; the smoking imparts a lot of flavor and doesn’t need much “dressing up.” I usually use a mixture of mayonnaise and sour cream in the salad, but you can substitute all mayo to make the dish pareve. You can also add a little minced onion in there for spice, if you wish. Make sure you taste and season accordingly; don’t add salt until you taste, since the smoked fish has a lot of salt in it already.
By the way… the cheapest place I’ve found whole whitefish is at my local kosher market, where a 2 pound fish sells for around $16. A few months ago, they tried to sell me the same sized fish at a local deli for $54. I told them thanks, but no thanks! Smoked whitefish shouldn’t be pricey, it’s not an expensive fish to begin with. So don’t let anybody charge you more than $10 per pound, unless you’re in an area where there aren’t too many kosher markets or delis. If you are, you might have to pay a premium to an appetizing store or gourmet market to have it shipped.
I’ve posted some serving suggestions below this recipe. The salad can be made gluten free using certified GF mayo and sour cream. Whitefish salad makes a great appetizer spread– serve it atop rye crackers or pumpernickel bread for a dainty treat. Or, make a meal out of it and create a bagel sandwich layered with cream cheese, lox, thinly sliced onion and whitefish on top. Goes great with a hot bowl of deli-style soup like split pea or my Mushroom Barley Soup. The perfect winter meal. Bete’avon!
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Whitefish Salad
Ingredients
- 2 pounds whole or filleted smoked whitefish
- 1/3 cup mayonnaise
- 1/3 cup lowfat sour cream (or sub 1/3 cup additional mayonnaise)
- 1/2 cup celery ribs, minced
- 2 tablespoons fresh minced dill
- 2 tablespoons fresh minced chives
- Salt and pepper to taste
- Freshly squeezed lemon juice to taste (1-2 lemons)
Instructions
- Purchase a whole smoked whitefish of about 2 lbs. Smoked whitefish can be found at kosher markets or your local deli.If you purchased fillets, remove the skin, then skip ahead in the directions to where it says "When the fish is cleaned…"
- Peel the skin from the whitefish. It should come off easily, like paper. On each side of the fish, you will see a center line running from tail to gill. Using a fork, pull the meat outward from that center line, following the diagonal grain of the meat. Pulling the meat from the bones in this way will help you avoid the tiny bones that are sometimes caught in the meat.Place the meat in a pile beside the fish.When the fish is cleaned, flake the meat in small pieces into a mixing bowl, checking for bones with your fingers as you go. If you notice any bones, remove them and discard.
- Once the meat is in the bowl, shred it with a fork and your fingers. Remove any additional bones you might have missed.Add mayonnaise, sour cream, celery pieces, dill, and chives to the whitefish and use the fork to blend. Season the salad with pepper and fresh lemon juice to taste. I usually don't add any additional salt, since the meat is quite salty, but you can add some if you feel the salad needs it. Also, I like a lot of lemon juice in this salad– I usually squeeze the juice of 1 whole lemon in, at least.
- Serve atop rye bread, bagels, vegetable crudites, crackers, or however you wish– get creative! Here are some serving suggestions:
- Stuffed Tomato: Core a fresh tomato and scoop out the seeds/pulp. Fill the tomato with whitefish salad. Garnish with fresh dill and serve with sliced Persian cucumbers. This serving suggestion is low carb and gluten free. You can also stuff half an avocado instead of a tomato, if you prefer.
- Whitefish Appetizer: Spread whitefish salad onto a cracker made from rye or your favorite whole grain. Garnish with two half-sour pickle slices and fresh dill. This makes a great appetizer, or serve with a bowl of soup or salad for a light lunch.
- Whitefish Bagel Supreme: Toast your favorite flavored bagel. Spread half of the bagel liberally with cream cheese. Add a few slices of lox and some thinly sliced onions. Top with a scoop of whitefish salad. Serve open-faced topped garnished with fresh chives. Or, to make a more filling meal, close the sandwich with the other bagel portion and slice the sandwich in half.
Nutrition
I just remembered my son’s mother-in-law makes the best Whitefish Salad I ever ate….she’s Greek Jewish born in Mexico for what that’s worth…She puts in lots of Avocado with the fish & onions & celery plus lemon juice & Mayo or crema!!! WOW!!!
Sounds so good!
Heey Tori….Always loved your site & the way you present your recipes~
On the whitefish salad I thought I would mention that COSTCO sells whole smoked whitefish for about $10. each. It’s next to the Lox of which they usually have around 3 varieties. Here in the Los Angeles area….The Jewish foods at COSTCO are usually plentiful in the Costco’s in Jewish neighborhoods. THe others good luck.
My childhood was full of delicious Jewish dishes and kosher foods thanks to my paternal family. I would taste smoked fish and couldn’t get enough of it! I just on a whim bought a 2Lb smoked whitefish at the meat market out here since I was probably 9 the last time I had it and I’m 41 now to give some perspective. I started eating it and it was good but I knew I couldn’t eat that whole thing quickly enough before it would go bad. Your recipe sounds great for this. Thanks!
How much ahead of time (days?) can I make for my party and it still taste amazing? Thanks!
I would say no more than 2 days for best flavor.
Several years ago, my family and I were on a tour from Venice, Italy, to the nearby island of Burano. The restaurant we visited for lunch served a whitefish salad appetizer that was so delicious we skipped the luncheon menu entirely. Your recipe is a wonder, and tastes as excellent as that from Burano, if memory serves. Thank you so very much for this recipe.
I am so happy to hear that Dione! What a nice memory.
Whitefish is actually a specific species of fish caught in the Great Lakes. It is not an inexpensive fish, especially fresh, because of short shelve life. It is a premium and mild smoked fish, although less expensive than smoked sable. No doubt there are food processors that generically use the term “white fish” for smoked fish products. Buyers beware.
Most of the fish called “whitefish” sold in the U.S. is from the Great Lakes, but not all. If origin is important to you, then yes, it’s best to double check.
Thank you, Tori! I made it with extra everything, actually, I doubled the recipe and gave half to my neighbor. We both raved about it! My Mother used to toast thin slices of dark pumpernickel bread for us…. yummy! Thank you, again for posting this recipe!
Dear Tori I bought whitefish at COSTCO.I was looking up what to eat it with,and came upon you.Made my day. Thanks.I like cucumber,and tomato,but looking for something to replace mayo,and sour cream.Any suggestions.Sat fat 34% too much.
Sincerely PAUL COHEN
P.S-What to drink with it for Sunday Brunch
Would sesame bagel do
Hi Paul, the lowfat sour cream can be replaced by fat free Greek yogurt. Veganaise will work as a substitute for the mayonnaise. A sesame bagel would go great with this. Enjoy!
Great recipe, I didn’t have chives at home so I substituted it with leaks and added some cream cheese, the result was good.