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Smoked Whitefish Salad

Smoked Whitefish Salad

By Traeger Kitchen

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

Prep Time

12 Hours

Cook Time

4 Hours

Pellets

Alder

Ingredients

Number of people serving

4

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Units of measurement:
main
1/2 Cup salt
1/3 Cup brown sugar
2 Quart cold water
2 Cup vodka
1 Whole Whitefish, Gutted, Skin-On
1/2 Cup celery, diced
1/2 Cup red onion, diced
1 1/2 Tablespoon lemon juice
1 1/2 Tablespoon Fresh Dill, Minced
3/4 Cup mayonnaise
1/4 Cup sour cream
1/2 Teaspoon freshly ground black pepper

Step

  • 1

    Prepare the brine: Combine salt, brown sugar, water, and vodka (if using), in a large shallow container such as a roasting pan.

  • 2

    Add the fish, cover and refrigerate for 8 to 12 hours. 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 temperature to 180℉ and preheat, lid closed for 15 minutes.

    180 ˚F / 82 ˚C

    00:15

  • 4

    Place the fish on the grill grate. Tuck 2 or 3 balls of foil in the cavity so the interior gets more exposure to the smoke.

  • 5

    Smoke the fish for 3 to 4 hours, or until it flakes easily when pressed with a fork and has an internal temperature of 150℉. Let cool, then wrap in plastic wrap and refrigerate.

    150 ˚F / 66 ˚C

  • 6

    Salad: Remove the skin and break the fish into flakes; remove any pin bones you find.

  • 7

    Add the celery, red onion, lemon juice, dill, mayonnaise, sour cream, and pepper. Stir gently with a rubber spatula to combine.

  • 8

    To serve, mound the salad into leaves of lettuce or radicchio and accompany with bagels or bagel chips, crackers, or cocktail breads.

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