Smoked Whitefish Salad

Serve this chunky smoked whitefish salad from chef Judi Barsness on toasted crusty bread, on crackers or mounded over a bed of salad greens.

Ingredients

  • 1 pound smoked whitefish or trout, deboned and flaked (about 4 cups)
  • ⅓ cup mayonnaise
  • ¼ cup diced red bell pepper
  • ¼ cup chopped scallions
  • ¼ cup chopped celery
  • 1 ½ tablespoons capers, rinsed
  • 1 ½ tablespoons chopped fresh dill, plus more for garnish
  • 1 ½ tablespoons chopped fresh parsley
  • 1 tablespoon Dijon mustard
  • 1 ½ teaspoons lemon zest, plus more for garnish
  • 1 tablespoon lemon juice
  • ⅛ teaspoon ground pepper
  • Julienned radishes for garnish

Directions

Step 1

Combine fish, mayonnaise, bell pepper, scallions, celery, capers, dill, parsley, mustard, lemon zest, lemon juice and pepper in a medium bowl; mix well. Cover and refrigerate until chilled, about 20 minutes. Serve topped with radishes and more dill and lemon zest, if desired.

Nutrition Facts

Serving Size: About 3 Tbsp. Per Serving: 52 calories; 3 g total fat; 0.5 g saturated fat; 9 mg cholesterol; 281 mg sodium. 112 mg potassium; 0.4 g carbohydrates; 0.1 g fiber; 5.4 g protein; 150 IU vitamin a iu; 4 mg vitamin c; 5 mcg folate; 7 mg calcium; 6 mg magnesium;

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