What did a girl from Michigan, with family in the Upper Peninsula, have in common with a guy who grew up on Long Island in a mostly Jewish community? Well…smoked whitefish, for one thing!
Growing up in NY, I was introduced to smoked whitefish, herring, and lox at an amazing deli just down the road from my parents’ house. My wife’s family from the U.P., meanwhile, caught the whitefish, herring and salmon and smoked it themselves.
Now we share our mutual love of smoked fish at home in Rhode Island. My Yooper father-in-law showed me how to properly remove the meat cleanly from the smoked whitefish, and then, when he wasn’t looking, I took his recipe for smoked whitefish salad and I tweaked it.
Remove every bit of meat. Double-check for bones!
1/2 whole smoked whitefish, meat removed
1/2 cup mayonnaise
1/4 cup finely chopped Vidalia onion
1 tablespoon capers, finely chopped
1 tablespoon freshly squeezed lemon juice
1 hard-boiled egg, finely chopped
Freshly ground pepper
Pinch of sea salt (I like Fleur de Sel)
Remove the meat from the smoked whitefish carefully, making sure all the small bones have been removed. Double-check to make sure you’ve done this really well. Place all the white fish meat in a bowl.
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