Smoked Whitefish Salad

Ingredients

Units of Measurement:

ImperialMetric

Steps

• 1

  Prepare the brine: Combine salt, brown sugar, water, and vodka (if using), in a large shallow container such as a roasting pan.

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  Ingredients

  • 1/2 Cup salt

  • 1/3 Cup brown sugar

  • Quart cold water

  • Cup vodka

• 2

  Add the fish, cover and refrigerate for 8 to 12 hours. Remove the fish from the brine and rinse thoroughly, inside and out, under cold running water. Pat dry with paper towels. Discard the brine.

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  Ingredients

  • 1 Whole Whitefish, Gutted, Skin-On

• 3

  When ready to cook, set temperature to 180℉ and preheat, lid closed for 15 minutes.

  

  Grill: 180 ˚F

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• 4

  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.

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• 5

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

  

  Probe: 150 ˚F

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• 6

  Salad: Remove the skin and break the fish into flakes; remove any pin bones you find.

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• 7

  Add the celery, red onion, lemon juice, dill, mayonnaise, sour cream, and pepper. Stir gently with a rubber spatula to combine.

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  Ingredients

  • 1/2 Cup celery, diced

  • 1/2 Cup red onion, diced

  • Tablespoon lemon juice

  • 1 1/2 Tablespoon Fresh Dill, Minced

  • 3/4 Cup mayonnaise

  • 1/4 Cup sour cream

  • 1/2 Teaspoon freshly ground black pepper

• 8

  To serve, mound the salad into leaves of lettuce or radicchio and accompany with bagels or bagel chips, crackers, or cocktail breads.

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