Smoked Whitefish Salad

Name: Smoked Whitefish Salad
Ingredients: 1/2 cup kosher salt; 1/3 cup brown sugar; 2 quarts cold water; 2 cups cheap vodka (optional); 1 1/2 lbs smoked whitefish (instructions follow); 1/2 cup celery, diced; 1/2 cup red onion, diced; 1 1/2 tablespoons fresh lemon juice; 1 1/2 tablespoons fresh dill, minced, plus additional sprigs for garnish; 3/4 cup mayonnaise, preferably Hellmann's; 1/4 cup sour cream; 1/2 teaspoon medium-grind fresh black pepper; whole leaves radicchio (optional) or butter lettuce, for serving (optional); butter flavored crackers or toast points, for serving

14 ingredients

6 steps

Ingredients

1/2 cup kosher salt
1/3 cup brown sugar
2 quarts cold water
2 cups cheap vodka (optional)
1 1/2 lbs smoked whitefish (instructions follow)
1/2 cup celery, diced
1/2 cup red onion, diced
1 1/2 tablespoons fresh lemon juice
1 1/2 tablespoons fresh dill, minced, plus additional sprigs for garnish
3/4 cup mayonnaise, preferably Hellmann's
1/4 cup sour cream
1/2 teaspoon medium-grind fresh black pepper
whole leaves radicchio (optional) or butter lettuce, for serving (optional)
butter flavored crackers or toast points, for serving

Directions

1

Prepare the brine: Combine the salt, brown sugar, water, and vodka, if using, in a large shallow container such as a roasting pan. Add the whole gutted skin on whitefish, then cover and refrigerate for 8 to 12 hours. (If desired, keep the fish submerged in the brine by topping it with resealable bags of ice.).
2

Remove the fish from the brine and rinse thoroughly, inside and out, under cold running water. Pat dry with paper towels. (Discard the brine.).
3

When ready to cook, start your smoker and establish the lowest heat you can. (about 180 degrees.) Place the fish on the grill grate. Tuck 2 or 3 balls of foil in the cavity so the interior gets more exposure to the smoke. Smoke the fish for 3 to 4 hours, or until it flakes easily when pressed with a fork and has an internal temperature of 150 degrees F.
4

Let cool, then wrap in plastic wrap and refrigerate.
5

Make the salad: Remove the skin and break the fish into flakes; remove any pin bones you find. (There are a lot of them!) Add the celery, red onion, lemon juice, dill, mayonnaise, sour cream, and pepper. Stir gently with a rubber spatula to combine.
6

To serve, mound the salad into leaves of lettuce or radicchio, if desired, and accompany with bagels or bagel chips, crackers, or cocktail breads. Garnish with sprigs of fresh dill.