This yummy whitefish salad is a delightful dish you can easily prepare using fresh ingredients. You’ll need smoked whitefish, sour cream, onions, celery, and dill pickles. It’s great for spreading on sandwiches, dipping veggies, or putting on lettuce.
Even though most people know about lox, whitefish salad is just as good! It goes well with bagels, bread, or crackers. It might look simple, but it’s full of flavour because of the smoky fish, crunchy celery, and fresh dill and lemon.
Making it is quick and easy, so it’s perfect whenever you’re hungry. Whether it’s for breakfast or a snack, this whitefish salad will make you happy with its tasty flavour and creamy feel. Give it a try!
Whitefish Salad Recipe
Equipment
- Mixing bowl
- Fork or spoon for flaking the cooked fish
- Cutting Board
- Knife
- Pot for poaching or baking the fish
Ingredients
- 1 pound Whitefish fillets such as whitefish, cod, or haddock
- 1/4 cup Mayonnaise
- 2 tbsp Plain Greek yogurt
- 1 tbsp Lemon juice
- 1/4 cup Red onion finely chopped
- 2 tbsp Chopped Fresh dill
- Salt and pepper to taste
Instructions
- Cook the fish until it’s fully cooked and flaky, then let it cool down.
- Break the cooked fish into small pieces using a fork, making sure there are no bones or skin.
- In a bowl, mix mayonnaise, Greek yoghurt, lemon juice, chopped red onion, and fresh dill.
- Add the flaked fish to the bowl with the dressing and gently mix until it’s all coated.
- Taste it and add salt and pepper if needed.
- Put it in a serving dish, and if you like, add some extra fresh dill on top.
- You can serve it chilled or at room temperature.
- Use it as a spread on crackers, bread, or bagels, or put it in sandwiches or wraps. Enjoy your whitefish salad!
Notes
- Pick any whitefish you like: whitefish, cod, or haddock.
- Adjust mayo and Greek yoghurt for how creamy you want it.
- Feel free to add extra stuff for more flavour.
- Keep it in the fridge for up to 3 days in a sealed container.
Nutrition Facts:
| Nutrition | Value |
|---|---|
| Calories | 110 kcal |
| Fat | 14g |
| Cholesterol | 27mg |
| Sodium | 575mg |
| Carbohydrate | 3g |
| Sugars | 1g |
| Protein | 10g |
| Calcium | 45mg |
| Iron | 1mg |
| Potassium | 243mg |
How Do You Keep the Extra Whitefish Salad Fresh?
Put the salad in a sealed container to keep it fresh and stop smells from spreading in the fridge. Always keep it cold. Try to eat it within 1-2 days for the best taste. Don’t freeze it because that changes how it feels and tastes.
If you have any toppings or dressing, keep them separate until you eat. Before you eat it, make sure it still looks and smells good. Give it a little mix before serving, but don’t leave it out at room temperature for too long.
How Does Homemade Whitefish Salad Compare to Store-Bought?
Making whitefish salad at home is better because you use fresh stuff and can add your favourite flavours. Unlike store ones, homemade salads are preservative-free and can be chunky or smooth.
It saves money, especially if you buy in bulk, and you can pick good ingredients like organic produce and sustainable fish.
You can also try different tastes! Homemade salads are often healthier with things like low-fat mayo and no extra sugars. And making your food feel nice—it just tastes better when you do it yourself!
How Can I Make My Whitefish Salad Creamier Without Adding Lots of Mayonnaise?
You could add a bit more Greek yoghurt to the mix. It’ll make it creamy without needing a lot of mayo. Another idea is to mix in some avocado. It’ll give it a rich, creamy taste without changing the flavour too much.