Post by amarante on Oct 23, 2016 19:14:38 GMT -5
Great on a bagel or as an appetizer
HOMEMADE WHITEFISH SALAD
Excerpt From: Sally Jackson - Brunch at Bobby's: 140 Recipes for the Best Part of the Weekend
SERVES 4 TO 6
One of the luxuries of being a New Yorker is knowing that a great deli and a delicious breakfast of a bagel with whitefish salad is always just a few blocks away. Salty, creamy, and wonderfully smoky, whitefish salad is just a couple of steps but a world of flavor beyond canned tuna salad.
¾ cup mayonnaise
½ teaspoon grated lemon zest
2 tablespoons fresh lemon juice
½ small red onion, finely diced
1 large stalk celery, finely diced
2 pounds smoked whitefish, skinned, boned, and flaked
Kosher salt and freshly ground black pepper
Pickled Red Onion (recipe follows)
Whisk together the mayonnaise, zest, and juice until combined. Add the onion, celery, and whitefish and gently stir until combined. Season with salt and pepper. Cover and refrigerate for at least 1 hour and up to 24 hours before serving, topped with pickled onion.
PICKLED RED ONION
MAKES ABOUT 2 CUPS
1 cup red wine vinegar
¼ cup fresh lime juice
3 tablespoons sugar
1 tablespoon kosher salt
¼ teaspoon mustard seeds
¼ teaspoon coriander seeds
¼ teaspoon black peppercorns
1 medium red onion, halved and thinly sliced
1 // Combine the vinegar, lime juice, sugar, salt, mustard seeds, coriander seeds, and peppercorns in a small saucepan over high heat. Bring to a boil and cook until the sugar and salt are dissolved, about 1 minute. Remove from the heat and let cool for 5 minutes.
2 // Put the onion in a medium bowl, pour the vinegar mixture over, and toss to coat. Cover and refrigerate for at least 1 hour and up to 48 hours before serving.
HOMEMADE WHITEFISH SALAD
Excerpt From: Sally Jackson - Brunch at Bobby's: 140 Recipes for the Best Part of the Weekend
SERVES 4 TO 6
One of the luxuries of being a New Yorker is knowing that a great deli and a delicious breakfast of a bagel with whitefish salad is always just a few blocks away. Salty, creamy, and wonderfully smoky, whitefish salad is just a couple of steps but a world of flavor beyond canned tuna salad.
¾ cup mayonnaise
½ teaspoon grated lemon zest
2 tablespoons fresh lemon juice
½ small red onion, finely diced
1 large stalk celery, finely diced
2 pounds smoked whitefish, skinned, boned, and flaked
Kosher salt and freshly ground black pepper
Pickled Red Onion (recipe follows)
Whisk together the mayonnaise, zest, and juice until combined. Add the onion, celery, and whitefish and gently stir until combined. Season with salt and pepper. Cover and refrigerate for at least 1 hour and up to 24 hours before serving, topped with pickled onion.
PICKLED RED ONION
MAKES ABOUT 2 CUPS
1 cup red wine vinegar
¼ cup fresh lime juice
3 tablespoons sugar
1 tablespoon kosher salt
¼ teaspoon mustard seeds
¼ teaspoon coriander seeds
¼ teaspoon black peppercorns
1 medium red onion, halved and thinly sliced
1 // Combine the vinegar, lime juice, sugar, salt, mustard seeds, coriander seeds, and peppercorns in a small saucepan over high heat. Bring to a boil and cook until the sugar and salt are dissolved, about 1 minute. Remove from the heat and let cool for 5 minutes.
2 // Put the onion in a medium bowl, pour the vinegar mixture over, and toss to coat. Cover and refrigerate for at least 1 hour and up to 48 hours before serving.