smoked whitefish salad
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
PREPARATION
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.