Salad: United States – Great Lakes United States – Great Lakes Whitefish Salad

Serving Size: 4

Approximate Time

Prep 20 min

Cook 0 min

Additional 40 min

Total 1 hr

Ingredients

- 1 lb (450 g) Great Lakes whitefish, smoked or poached, skin removed and bones picked out
- 1/2 cup (120 g) mayonnaise
- 1/4 cup (60 g) sour cream or plain Greek yogurt
- 1 tbsp (15 ml) fresh lemon juice
- 1 tsp (5 ml) Dijon mustard
- 1/2 tsp (2.5 g) prepared horseradish (optional)
- 2 celery stalks, finely diced, about 3/4 cup (75 g)
- 1/4 cup (40 g) red onion, finely diced
- 2 tbsp (6 g) chopped fresh chives or green onion tops
- 2 tbsp (10 g) capers, drained (optional)
- 2 hard-boiled eggs, chopped, approx. 100 g
- 2 tbsp (8 g) chopped fresh dill
- 1/4 tsp (0.5 g) celery seed (optional)
- Kosher salt and freshly ground black pepper, to taste
- 6 cups (180 g) mixed salad greens, for serving (optional)
- Rye bread or sturdy crackers, for serving (optional)

Instructions

Short Description:
A creamy, flaky salad featuring smoked or gently poached Great Lakes whitefish mixed with celery, onion, herbs, and a tangy mayonnaise-sour cream dressing. Served chilled on greens or with rye bread or crackers.

Regional Notes:
This version highlights Great Lakes whitefish—traditionally smoked on the shores of Michigan or poached from local catches—and keeps the classic celery, onion, and dill profile common to Great Lakes fish salads. The recipe emphasizes the local fishery by allowing smoked or simply poached whitefish rather than substituting ocean varieties.

1. If using poached fish: bring a shallow pan of water with 1 bay leaf, 4 peppercorns, a slice of lemon, and a pinch of salt to a simmer. Add 1 lb (450 g) whitefish fillets, cover, and poach gently 6–8 minutes until opaque and flaky. Remove, cool, and flake. If using smoked whitefish, simply flake and check for any remaining bones; discard skin and bones.
2. In a medium bowl whisk together 1/2 cup (120 g) mayonnaise, 1/4 cup (60 g) sour cream, 1 tbsp (15 ml) lemon juice, 1 tsp (5 ml) Dijon mustard, and 1/2 tsp (2.5 g) prepared horseradish (if using). Stir in 1/4 tsp (0.5 g) celery seed if desired. Season the dressing lightly with salt and several grinds of black pepper.
3. Add the flaked whitefish to the dressing and gently fold to combine, taking care not to mash the fish—leave some larger flakes for texture.
4. Fold in 2 celery stalks (3/4 cup / 75 g) finely diced, 1/4 cup (40 g) red onion, 2 tbsp (6 g) chopped chives, 2 tbsp (10 g) capers (if using), 2 chopped hard-boiled eggs (approx. 100 g), and 2 tbsp (8 g) chopped fresh dill. Taste and adjust salt, pepper, and lemon as needed.
5. Cover and chill at least 30 minutes to let flavors meld. Before serving, fluff gently with a fork and adjust seasoning once more.
6. Serve the whitefish salad chilled on a bed of mixed greens (6 cups / 180 g) or with rye bread or sturdy crackers. Leftovers keep well refrigerated in an airtight container for up to 3 days.