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Smoked Whitefish Salad

15

4

Cherry

Smoked whitefish salad is a Jewish deli staple. When you give this recipe the Traeger treatment, it’s delicious for breakfast or happy hour.

4

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Brine

  • 1/2 Cup Kosher salt

  • 1/3 Cup Brown sugar

  • 2 Quart cold water

  • 2 Cup vodka (optional)

  • 1 Whole Whitefish, Gutted, Skin-On

main

  • 1/2 Cup celery, diced

  • 1/2 Cup red onion, diced

  • 1 1/2 Tablespoon Fresh lemon juice

  • 1 1/2 Tablespoon fresh dill, chopped, plus additional sprigs for garnish

  • 3/4 Cup Mayonnaise

  • 1/4 Cup sour cream

  • 1/2 Teaspoon Freshly ground black pepper

  • Leaves of lettuce or radicchio, for serving

  • Bagels or bagel chips, crackers, or cocktail breads, for serving

  • 1

    Make the brine. In a large shallow container such as a roasting pan, combine the salt, brown sugar, water, and vodka, if using. Add the fish to the brine, cover, and refrigerate for 8-12 hours.

    • 1/2 Cup Kosher salt

    • 1/3 Cup Brown sugar

    • 2 Quart cold water

    • 2 Cup vodka (optional)

    • 1 Whole Whitefish, Gutted, Skin-On

  • 2

    Remove the fish from the brine and rinse thoroughly, inside and out, under cold running water. Pat dry with paper towels. Discard the brine.
  • 3

    When ready to cook, set the Traeger temperature to 165°F and preheat with the lid closed for 15 minutes.

    165 ˚F

  • 4

    Insert the probe horizontally into the thickest part of the fish. Place the fish directly on the grill grates. Tuck 2 or 3 balls of foil in the cavity so the interior gets more exposure to the smoke. Close the lid and smoke the fish for 3-4 hours, or until it flakes easily when pressed with a fork and the internal temperature reaches 150°F.

    165 ˚F

    150 ˚F

  • 5

    Remove the fish from the grill. Let cool, then wrap in plastic wrap and refrigerate until chilled or ready to serve.
  • 6

    Make the salad. Remove the skin and break the fish into flakes, removing and discarding any pin bones. Place the fish in a medium bowl, and add the celery, red onion, lemon juice, dill, mayonnaise, sour cream, and pepper. Stir gently with a rubber spatula to combine.

    • 1/2 Cup celery, diced

    • 1/2 Cup red onion, diced

    • 1 1/2 Tablespoon Fresh lemon juice

    • 1 1/2 Tablespoon fresh dill, chopped, plus additional sprigs for garnish

    • 3/4 Cup Mayonnaise

    • 1/4 Cup sour cream

    • 1/2 Teaspoon Freshly ground black pepper

  • 7

    To serve, mound the salad into leaves of lettuce or radicchio and accompany with bagels or bagel chips, crackers, or cocktail breads. Garnish with sprigs of fresh dill. Enjoy!

    • As Needed Leaves of lettuce or radicchio, for serving

    • As Needed Bagels or bagel chips, crackers, or cocktail breads, for serving

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