21st-Century Whitefish Salad

Amarante

Sun, Oct 18 2015, 6:30 pm

This from the newish Manhattan JCCCookbook. Notes are from the book

21st-Century Whitefish Salad

Source: Judy Bernstein Bunzl - The Community Table: Recipes and Stories from the Jewish Community Center in Manhattan and Beyond

Smoked whitefish salad is a quintessential Ashkenazi Jewish dish that is most commonly made with sour cream and mayonnaise. We’ve modernized the original salad by lightening the flavors and brightening it with fresh herbs. We’ve also reduced the fat by using 0% Greek yogurt, although you can use 2% or 4% for a richer version. But try it with the 0% first; we promise you won’t miss the calories. Besides spreading on a bagel, you might try stuffing the salad into endive leaves and then topping with salmon caviar and dill—a great brunch dish.

SERVES 4 TO 6

10 ounces smoked whitefish, bones removed
1½ tablespoons lemon juice
1 or 2 tablespoons chopped red onion
2 tablespoons chopped celery
2 tablespoons plain 0% Greek yogurt
2 tablespoons whipped cream cheese
½ teaspoon Dijon mustard
1 tablespoon chopped fresh flat-leaf parsley
1 teaspoon chopped fresh dill, plus more for garnish
Kosher salt and freshly ground black pepper
2 to 4 red Belgian endives (optional)
2 tablespoons salmon caviar (optional)

Place the whitefish in a medium bowl and break it up with a fork. Remove any remaining bones.

Add the lemon juice, onion (to taste), celery, yogurt, cream cheese, mustard, parsley, and dill. Season with the salt and pepper, stir to blend, and serve as desired.