For the full article and more history on whitefish salad, head over to The Nosher!

There’s nothing wrong with traditional whitefish salad, but I love to add a few extra ingredients to my whitefish salad to brighten up its salty smoky flavors. For one, when I can’t find whole smoked whitefish, I use smoked trout or smoked Sable. Mayonnaise is essential, but I also add sour cream for tangy creamines (you can skip the dairy and substitute it with more mayo if desired). Fresh dill and parsley give the salad lightness, and lemon zest and juice add citrusy acidity and flavor. However you like to make it, you can never go wrong serving whitefish salad at your next holiday spread.

SMOKED FISH SALAD

Makes 2 cups/1 pint - Recipe can be doubled or tripled

8 oz. smoked whitefish (or smoked trout or sablefish)
¼ cup mayonnaise, or to taste
2-3 Tbsps sour cream (or additional mayonnaise)
1 Tbsp chopped parsley
1 Tbsps chopped dill
1 tsp lemon juice
½ tsp lemon zest
Black pepper, to taste

Start by crumbling the fish off its skin into small pieces. Make sure to remove any bones in the process, especially if using a whole fish.

To the fish add mayonnaise, sour cream (if using), parsley, dill, lemon juice, lemon zest, and pepper. Taste and adjust to your liking. Salad will keep for up to 1 week refrigerated.