Imagine a creamy, zesty seafood sensation that's so irresistible, it'll make your taste buds dance with joy! Mark Siegel's Whitefish Salad is not just another ordinary recipe – it's a culinary masterpiece that transforms simple ingredients into a gourmet experience in just 15 minutes. Whether you're looking for a quick lunch, an elegant appetizer, or a protein-packed meal that screams flavor, this whitefish salad is about to become your new obsession.
Prep Time: 15 mins
Cook Time: -
Total Time: 15 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 cups cooked whitefish, flaked
- 1/2 cup mayonnaise
- 1 tablespoon lemon juice
- 1/4 cup celery, finely chopped
- 1/4 cup red onion, finely chopped
- Salt and pepper to taste
- Lettuce leaves for serving
Instructions
- Ensure the whitefish is fully cooked and cooled to room temperature. If using freshly cooked fish, allow it to cool completely before preparing the salad.
- Using a fork, carefully flake the whitefish into small, uniform pieces in a large mixing bowl, removing any bones or skin.
- Finely dice the celery and red onion into very small, consistent pieces to ensure even distribution throughout the salad.
- Add the mayonnaise to the flaked whitefish, stirring gently to coat the fish evenly without breaking the delicate fish pieces.
- Squeeze fresh lemon juice into the mixture, which will add brightness and help prevent the fish from oxidizing.
- Incorporate the chopped celery and red onion into the fish and mayonnaise mixture.
- Season with salt and pepper, tasting and adjusting the seasoning as needed to balance the flavors.
- Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld together.
- Before serving, give the salad a gentle stir and taste again for seasoning.
- Serve the whitefish salad chilled on a bed of crisp lettuce leaves, which provide a fresh, crunchy base for the creamy salad.
Tips
- Choose high-quality, fresh whitefish for the best flavor and texture. If possible, use freshly cooked fish that's been allowed to cool completely.
- Dice your celery and red onion uniformly to ensure each bite has a perfect balance of flavors and textures.
- Use fresh lemon juice instead of bottled for a brighter, more vibrant taste.
- Don't overmix the salad – gently fold the ingredients to keep the fish pieces intact and prevent a mushy consistency.
- Let the salad chill for at least 30 minutes before serving to allow the flavors to meld and develop a more complex taste profile.
- For added crunch, consider adding finely chopped fresh herbs like dill or chives.
- Serve on crisp lettuce leaves for a beautiful presentation and added freshness.
- This salad keeps well in the refrigerator for 2-3 days, making it a perfect make-ahead dish for quick meals or gatherings.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 3g
Protein: 18g
Fat: 19g
Saturated Fat: 3g
Cholesterol: 55mg
