Smoked Whitefish Salad With Crème Fraîche And Capers Recipes

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SMOKED WHITEFISH SALAD



Smoked Whitefish Salad image

Provided by Food Network Kitchen

Categories     appetizer

Time 15m

Yield about 2 cups

Number Of Ingredients 6

1/4 medium yellow onion, finely chopped
1/2 whole smoked whitefish (about 2 pounds) (see note)
1 hard-boiled large egg, finely chopped
3/4 cup mayonnaise
1 tablespoon freshly squeezed lemon juice
Kosher salt and freshly ground black pepper

Steps:

  • Place the onions in a small bowl and cover with cold water. Let soak for 15 minutes. Drain.
  • Meanwhile, using a small knife and your hands, remove the skin, bones, and any brown bits from the whitefish and discard. Flake the whitefish into small pieces into a medium bowl, checking again for any bones.
  • Add the egg and onion to the whitefish and mash together with a fork. Stir in the mayonnaise and lemon juice. (For a smoother textured salad, pulse the whitefish mixture in a food processor.) Season with salt and pepper to taste. Serve immediately or store in the refrigerator for up to 3 days.

SMOKED WHITEFISH SALAD WITH CRèME FRAîCHE AND CAPERS



Smoked Whitefish Salad With Crème Fraîche and Capers image

Whitefish salad is a necessity at traditional Jewish "appetizing" stores like Barney Greengrass and Russ & Daughters, which traditionally stock smoked and pickled fish, cheese, bagels and bialys, halvah and other small luxuries. According to strict kosher law, meat and dairy cannot be made in the same kitchen: Jewish butchers and delis traditionally supplied the meat, while appetizing stores sold dairy products. Fish can be paired with either. That's why you'll never see a Reuben sandwich at a truly authentic Jewish deli. Theo Peck, the owner of Peck's, a cafe in Brooklyn, is a trained chef and a descendant of the family that owned Ratner's, a famous Jewish restaurant on the Lower East Side. His version replaces mayonnaise with crème fraîche, and adds bright notes of capers and fresh herbs.

Provided by Julia Moskin

Categories     easy, salads and dressings, side dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 8

1 small whole smoked whitefish, about 1 pound, or 12 ounces smoked trout, cod or sturgeon fillets
1 cup (8 ounces) crème fraîche
2 tablespoons finely chopped red onion, more to taste
1 teaspoon Dijon mustard, more to taste
2 tablespoons drained capers
1/4 cup finely chopped dill
1/4 cup finely chopped parsley
1/2 teaspoon freshly ground black pepper, more to taste

Steps:

  • Using your fingers, pick the meat off the skeleton of the fish, shredding it into a bowl. Discard bones and skin. If using fillets, use your fingers to coarsely shred the meat.
  • In a separate bowl, whisk together remaining ingredients. Gently fold fish into cream mixture until well combined. Refrigerate at least 30 minutes or up to 2 hours.
  • Before serving, taste and add more onion, mustard or pepper if needed.

Nutrition Facts : @context http, Calories 92, UnsaturatedFat 3 grams, Carbohydrate 2 grams, Fat 8 grams, Fiber 0 grams, Protein 3 grams, SaturatedFat 4 grams, Sodium 104 milligrams, Sugar 1 gram, TransFat 0 grams

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