Whitefish Salad

also called smoked whitefish salad · chub salad · whitefish · whitefish spread · smoked fish salad

The table

1/3 cup(80 mL)mayonnaisewhisk the dressingfold in the celery and dillchill 2 hr
2 Tbssour cream
2 tsplemon juice
1/4 tspblack pepper
1 pinchcayenne
1 1/2 lb(680 g; a golden chub from the fish case, bought smoked)whole smoked whitefishdebone the whitefish, keep the flakes big
1 rib(diced fine)celery
2 Tbs(diced fine)red onion
2 Tbs(chopped)fresh dill
Tap anything to cross it off.

What to lay out

Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.9 things to get out.

1whisk the dressing

2debone the whitefish, keep the flakes big

3fold in the celery and dill

goes in with what steps 1 and 2 made

Cooking it

Tap a step when it is done; the next one lights up.

The clock

Start to finish
at least 2 hrtwo waits that overlap count once
Needs you
none givenof the steps that give a time

3 of the 4 steps never say how long they take, so both numbers are floors. The recipe itself says 2 hr 20 min.

  1. debone the whitefish, keep the flakes big

    not timedfrom the start

  2. whisk the dressing

    not timedfrom the start

  3. fold in the celery and dill

    not timedfrom the start

  4. chill 2 hr

    2 hrwalk awayfrom the start

Goes with

See how it is written
>> title: Whitefish Salad
>> category: Salads
>> tags: smoked fish, mayonnaise, no-cook, appetizing, deli
>> counters: Deli
>> aka: smoked whitefish salad, chub salad, whitefish, whitefish spread, smoked fish salad
>> pairs-with: bagels, cream-cheese, scallion-schmear
>> servings: 6
>> time: 2 hr 20 min
>> step.1: debone the whitefish, keep the flakes big
>> step.2: whisk the dressing
>> step.3: fold in the celery and dill
>> step.4: chill 2 hr

Skin @whole smoked whitefish{1 1/2%lb}(680 g; a golden chub from the fish case, bought smoked) and lift the meat off the frame in the largest pieces it will give you, going over every piece twice for pin bones. A pound and a half on the bone is about half a pound of meat, which is why the tub costs what it costs. The fish is bought smoked: hot-smoking a whitefish at home is a smokehouse job, not a kitchen one.

Whisk @mayonnaise{1/3%cup}(80 mL), @sour cream{2%Tbs}, @lemon juice{2%tsp}, @black pepper{1/4%tsp} and @cayenne{1%pinch} together. Smoked fish is already salted, so nothing here carries salt — taste at the end and you will usually find it does not want any.

Fold @&(~1)dressing{} into @&(~2)picked whitefish{} with @celery{1%rib}(diced fine), @red onion{2%Tbs}(diced fine) and @fresh dill{2%Tbs}(chopped), turning it over just enough to coat. Half of what people like about this is the size of the flakes, and it takes about four extra turns of the spoon to lose them.

Chill @&(~1)whitefish salad{} ~chill{2%hr}. On a bagel with tomato and onion, or in a scoop on the appetizing platter beside the lox and the schmear. Three days, and it is best on the second.