Ingredients Jump to Instructions ↓

  1. 1/4 medium yellow onion, finely chopped

  2. 1/2 whole smoked whitefish (about 2 pounds) (see note)

  3. 1 hard-boiled large egg, finely chopped

  4. 3/4 cup mayonnaise

  5. 1 tablespoon freshly squeezed lemon juice

  6. Kosher salt and freshly ground black pepper

  7. Copyright 2001 Television Food Network, G.P. All rights reserved

Instructions Jump to Ingredients ↑

  1. Place the onions in a small bowl and cover with cold water. Let soak for 15 minutes. Drain .

  2. 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.

  3. 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.

  4. Cook's Note: If you're buying cleaned whitefish, you'll need 3 1/3 cups.


Send feedback