Smoked whitefish, golden hued and sourced from the Great Lakes, can be hard to track down in many parts of the country. Although it is available by mail-order, you can often find it (or its relative, smoked chubs) for a fraction of the price in European, international, and gourmet food markets. This salad makes a superlative spread for toasted bagels or matzo. For a twist, scoop it over endive or romaine lettuce leaves for an alluring presentation, or serve it as a substantial salad on its own, paired simply with cherry tomatoes and sliced cucumbers.


  • 1 1/2 pounds whole smoked whitefish, or 1 pound smoked whitefish, boned and skinned
  • 1 celery stalk, finely diced
  • 1/4 red onion, finely diced
  • 1 tablespoon finely chopped fresh flat-leaf parsley
  • 2 teaspoons finely chopped fresh dill
  • 1/2 cup sour cream
  • 1/4 cup mayonnaise
  • Juice of 1 small lemon
  • Kosher salt and freshly ground black pepper


Place the fish in a medium bowl and break it up into flakes with a fork. Add the celery, onion, parsley, and dill and mix until thoroughly combined. Stir in the sour cream, mayonnaise, and lemon juice. Add salt and pepper to taste. Serve immediately, or cover and refrigerate until ready to serve. The salad can be made up to 3 days in advance.

Serves 8

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Submitted 8/28/13.
Source: The Artisan Jewish Deli at Home
Submitted By: B Smith

Smoked Whitefish Salad