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White Fish Salad

Makes about 2 cups, serves 4-6 as an appetizer


  • 2 generous cups, smoked whitefish, coarsely chopped or flaked
  • 1/2 cup mayonnaise
  • Juice of half a lemon
  • Salt, freshly ground black pepper, to taste
  • 2 tablespoons minced chives
  • 2 tablespoons parsley, finely minced
  • 1/3 cup sour cream


Trim the fish of bones and skin, making sure you remove all small bones. Gently flake fish into small chunks. Place in a bowl and toss with remaining ingredients.
Chill well.


Among other salads and spreads, Jewish Hall of Famers munched on a delicate fish salad, made with smoky whitefish and herbs. You can use lite sour cream and lite mayonnaise. Serve with black bread or crackers, or mini pitas.