Ingredients
Scale
- 8 oz smoked whitefish (or smoked trout or sablefish)
- ¼ cup mayonnaise, or to taste
- 2–3 Tbsp sour cream
- 1 Tbsp chopped parsley
- 1 Tbsp chopped dill
- 1 tsp lemon juice
- ½ tsp lemon zest
- black pepper, to taste
Instructions
- Start by crumbling the fish off its skin into small pieces. Make sure to remove any bones in the process, especially if using a whole fish.
- Add mayonnaise, sour cream (if using), parsley, dill, lemon juice, lemon zest and pepper to the fish. Taste and adjust to your liking.
Notes
Salad will keep for up to 1 week refrigerated.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Entree
- Method: Quick
- Cuisine: Ashkenazi