Culinistas's Kitchen,  Recipes & Cooking

A Whitefish Salad To Kvell For

Whitefish Salad with crackers and crudites

by The Culinistas

Fasting for Yom Kippur will be undoubtedly more difficult this year with the fridge beckoning you throughout the day. This crunchy, lemony whitefish salad will be waiting to satiate you as you reflect upon the past year (not a new phenomenon in 2020 but never a bad idea) and the best part is it gets better over time. So, make it the night before & if you have extra fennel or celery from the recipe, break them down for crudités to eat with the whitefish. And if you have additional crunchy vegetables in the fridge, add them to your salad: fennel, blanched green beans, or radishes would be ideal.

Mediterranean Whitefish Salad

Prep Time 15 mins

Cook Time 1 hour

Serves 4 to 6

1 garlic head, sliced in half lengthwise
¼ cup olive oil, divided
¼ cup thyme, picked
8 oz smoked trout, skin removed, broken apart in small chunks
2 stalks celery, leaves reserved, minced
3 TB lemon juice
1 TB lemon zest
½ tsp onion powder
½ tsp cayenne

Salt & freshly ground pepper, to taste
Lemon peel, julienned, for garnish
Rye & seeded crackers, for serving
Crudités, for serving

1.Preheat oven to 375ºF.

2. Roast garlic: Slice ¼ inch from the top of the head of garlic. In a small roasting pan, place the garlic head cut side up. Drizzle with 2 TB oil; season with salt & pepper. Cover & roast until tender, 60-75 mins. Let cool, then remove the cloves & discard the skins. Using the side of a knife, mash the roasted cloves on a cutting board.

3. Make the thyme oil: In a small saucepan, heat remaining 2 TB oil over medium heat. Gently add thyme & stir. When the oil is no longer bubbling, transfer the fried thyme to a paper towel-lined plate & season with salt; reserve the thyme oil.

4. In a large bowl, mix roasted garlic, trout, celery, lemon juice, zest, onion powder, cayenne & 1 TB thyme oil. Lightly mash the mixture with the back of a fork. Season salt & pepper.

5. Transfer to a serving bowl; garnish with fried thyme, celery leaves & julienned lemon peel. Drizzle with remaining 1 TB thyme oil; serve with crackers & crudités.

Chef Tips

Taste:

- Add roasted garlic cloves to taste. 

Extra Ingredient:

- Make a larger amount of herb oil & use to roast vegetables, sear fish, and make salad dressings.

A special thanks to Abi Polinsky for the beautiful photograph.