Whitefish Salad Recipe
This recipe makes a quick and easy appetizer. Instead of flaking the fish with a fork, we use a food processor to make it even easier. You can also try different variations to make it taste even better. Try this tasty fish spread recipe! We mix smoked whitefish with mayo, yogurt, and herbs to make a spread that's full of rich, smoky flavours with a hint of tanginess. The fresh herbs add a nice freshness and crunch. Enjoy it on a sliced bagel with cream cheese for a yummy sandwich!
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.