Smoked Whitefish Salad Appetizer

Votes: 5

Time: 15 min.

Smoked whitefish appetizer salad - detailed recipe.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1/2 whole smoked whitefish (whitefish), about 900g, see tip*
1/4 medium onion, finely chopped
1 hard-boiled egg, finely chopped
3/4 cup mayonnaise
1 tbsp. freshly squeezed lemon juice
Salt and ground black pepper

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

Place the onion in a small bowl and cover with cold water. Soak for 15 minutes. Drain.
Meanwhile, use a small knife or your hands to remove any bones, skin, and browned flesh from the fish. Cut the fish into small pieces and place them in a medium bowl, checking again for any remaining bones.

Add the egg and onion to the fish and mix with a fork. Add mayonnaise and lemon juice. (For a smoother salad, puree the fish in a food processor.) Season with salt and pepper to taste. Serve immediately or refrigerate for up to 3 days.

Exit: 2 tbsp.

*If you bought If you need cleaned fish, you will need 3 and 1/3 cups.