North Woods Whitefish Salad

Name: North Woods Whitefish Salad
Cuisine: American
Ingredients: ½ cup kosher salt; ¼ cup packed brown sugar; 1½ cups water; 1½ pound chunk whitefish, sablefish, sea bass, or pike; 1½ pound chunk whitefish, sablefish, sea bass, or pike; 1½ pound chunk whitefish, sablefish, sea bass, or pike; 1½ pound chunk whitefish, sablefish, sea bass, or pike; ½ cup mayonnaise; 6 tablespoons sour cream; 1 medium celery rib, chopped fine; 2 tablespoons minced dill pickle; 2 tablespoons minced red onion; ½ teaspoon prepared horseradish; Freshly ground black pepper to taste; Watercress or mixed greens (optional); Watercress or mixed greens (optional)

Preparation info

Serves
4

Difficulty
Easy

Appears in

Smoke & Spice

By Cheryl Alters Jamison and Bill Jamison

Published 2014

About

If you like smoked Great Lakes whitefish from the deli, as almost everyone does, you’ll really relish your own home-smoked version.

Ingredients

Whitefish Brine

½ cup kosher salt
¼ cup packed brown sugar
2

Americas
United States
Fish course
Pescatarian
Gluten-free

Method

Prepare the brine, stirring together the salt, sugar, and pepper in a medium-size bowl, then pouring in the water. Stir to dissolve. Place the whitefish in a zipper-top plastic bag and pour the brine over the fish. Refrigerate it for at least 2 hours and up to 8 hours. (The saltiness and sweetness will become more pronounced the longer the fish marinates in the brine.)</