Most everything’s better when you do it yourself, and smoked whitefish salad is no exception. Sure, I can get whitefish salad at my favorite deli when I go home to New York, and it’s pretty good. But they treat the whitefish like they do tuna: they mash the fish to the point where you can’t recognize what you’re eating. And then they add a ton of mayonnaise as filler.
On a recent visit home, I bought a nice whole smoked whitefish from my favorite supermarket on steroids: Fairway (one of my stops in New York for fish, meat, coffee, and cheese.) I took extra care to really go through all the meat a couple of times to make sure there weren’t any sharp bones left in it. And I left the whitefish meat in small pieces, much like I would with crab meat.
Interestingly, I didn’t learn how to make whitefish salad from my Jewish New York neighbors. I learned it from my father-in-law in the Upper Peninsula of Michigan, where smoked whitefish is a favorite treat, caught right in the waters of the Great Lakes.
1 whole 1-lb. smoked whitefish meat, carefully de-boned
1/4 cup mayonnaise
2 tablespoons dill pickle relish
2 teaspoons finely minced onion
pinch black pepper
tiny pinch sea salt
Real fish has real bones, so make sure you go through the meat a couple of times. Place the meat in a bowl. Add the rest of the ingredients and mix well, but gently to keep the meat from breaking apart.
Spoon onto crackers and enjoy!