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Smoked Whitefish Salad

Traeger Kitchen


Smoked Whitefish Salad

Prep Time

12

Hours

Cook Time

4

Hours

Serves

4 - 6

People

Effort

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What's this?

Smoked Whitefish Salad is a Jewish deli staple. When you give this recipe the Traeger treatment, it’s delicious for breakfast or happy hour.

Ingredients

  • 1/2 Cup salt

  • 1/3 Cup brown sugar

  • Quart cold water

  • Cup vodka

  • 1 Whole Whitefish, Gutted, Skin-On

  • 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

Steps

  • 1

    Prepare the brine: Combine salt, brown sugar, water, and vodka (if using), in a large shallow container such as a roasting pan.
  • 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.
  • 3

    When ready to cook, set temperature to 180℉ and preheat, lid closed for 15 minutes.
  • 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.
  • 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.
  • 6

    Salad: Remove the skin and break the fish into flakes; remove any pin bones you find.
  • 7

    Add the celery, red onion, lemon juice, dill, mayonnaise, sour cream, and pepper. Stir gently with a rubber spatula to combine.
  • 8

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